If “sustainability” became the buzzword of specialty coffee towards the end of the twentieth century, then “resilience” is fast on its way towards earning the title in the twenty-first.
Read MoreAn unrecoverable coffee addict, I’ve been traveling to Ukraine since 2009 when I moved to Kyiv for work with the European Commission.
Read MoreSi la «sostenibilidad» se convirtió en la palabra de moda dentro del café de especialidad hacia finales del siglo XX, parece que el término «resiliencia» va camino de tomar su relevo en este siglo XXI.
Read MoreVICENTE PARTIDA se sentó a charlar con VERA ESPINDOLA RAFAEL, economista de desarrollo y miembro del Consejo de la SCA para conocer más cosas acerca de los resultados preliminares de un inminente proyecto de investigación que desafía a la industria a replantearse el enfoque generalizado hacia la exportación que tiene el cultivo de café.
Read MoreSOPHIA JIYUAN ZHANG y FLORAC DE BRUYN comparten los descubrimientos hechos durante su investigaciones conjunta de cuatro años centrada en la creación de un mejor entendimiento del impacto del procesamiento del café posterior a la cosecha sobre la calidad del café a lo largo de diferentes zonas geográficas.
Read MoreLas fuerzas de disrupción existentes en las cadenas de suministro agrícolas – las demandas de producción cada vez más exigentes, el acuciante cambio climático, una mano de obra que emigra a zonas urbanas – han hecho que el nivel de ingresos tanto para agricultores como para trabajadores de sus tierras sea marginal a nivel de producción, si bien los segundos se omiten en el discurso sobre los precios del café.
Read MoreTwo years ago in Budapest, we released our first-ever 25 Magazine. It’s exciting to begin our third year of insights, stories, and research with the release of Issue 09!
Read MoreWhile the global demand for coffee is steadily increasing, climate change and other threats are posing significant challenges to the future of coffee production. STEPHANIE ALCALA explores the current state of genetic diversity and how we can create climate resilient crops, as she shares some highlights from her research project investigating the genetic composition of the beloved Panamanian Geisha.
Read MorePure water is a thing of ephemerality – outside of a lab in nature or civilization, water is never by itself. MARCO WELLINGER of ZHAW (Wädenswil, Switzerland) explains why alkalinity is more important than pH and why you should adjust your water recipes to your beverage ratio and extraction method.
Read MoreUntil recently, Paris was renowned more for its cafés than the quality of its coffee, but the past decade has seen the city experience a growing wave of specialty coffee shop openings. NOA BERGER traces how French cafés and roasters navigate the “glocalization” of specialty coffee. All photos by Albin Durand for La Fontaine de Belleville.
Read MoreThis year, South Korea's Jooyeon Jeon was crowned the 20th World Barista Champion at the World Coffee Championships in Boston. KELSEY KUDAK traces the evolution of the global competition and its impact on the specialty coffee industry over the past 20 years.
Read MoreGreat coffee is often given distinction through great design. In an increasingly crowded specialty coffee retail market, great design also serves an important function in distinguishing one product from another.
Read MoreWelcome to Issue 8 of 25, your quarterly SCA publication sharing specialty coffee research, insights, trends, and stories from our specialty community.
Read MoreDr. JOSEPH KING explores the role of specialty coffee across two case studies of conflict and development efforts in Rwanda and Eastern Congo.
Read MoreLEAD Scholar SMAYAH UWAJENEZA reflects on her personal experience working as a specialty coffee professional in Kigali, Rwanda in a 25 Magazine online exclusive.
Read MoreOne of the most reliable ways of starting a passionate argument, at least in a room filled with coffee aficionados, is to ask a simple question: What is the best shape for a drip brew filter basket? Postdoctoral fellow Dr. SCOTT FROST, Professor JEAN-XAVIER GUINARD, and Professor WILLIAM D. RISTENPART share early results of an ongoing research project in partnership with the SCA and Breville Corporation.
Read MoreProfessor CHARLES SPENCE of Oxford University’s Crossmodal Research Laboratory explains the impact sound has on your perception of flavor.
Read MoreWhen you hear the words “inclusive or accessible,” what images come to mind first? HOBY WEDLER and TREY MALONE explore a broader understanding and application of inclusive design practice and how it stands to benefit the specialty coffee industry.
Read MoreIssue 08 sponsor BELLWETHER COFFEE shares its approach to maintaining an inclusive mindset.
Read MoreThe SCA’s Executive Director YANNIS APOSTOLOPOULOS shares the outcomes from the organization alignment meeting that took place in Madrid this past January.
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