Issue 17 may feel like an odd milestone for a publication named 25, but it coincides with our rapidly approaching fifth anniversary, both as a publication and as a unified organization.

Read, 25, AnnouncementsSpecialty Coffee AssociationApril 25, 2022Welcome, Issue 17

Standard Development at the SCA: A Tool to Create Value for the Community | 25, Issue 17

Our industry is characterized by creative, free spirits, passionate about expressing themselves through coffee—which is why the word “standard” is not always well received. Dr. MARIO FERNANDEZ-ALDUENDA explains the checks and balances of the SCA’s new standards development system.

Read, 25Specialty Coffee AssociationApril 25, 2022Issue 17, Program Spotlight, SCA Standards

Climate Change, Coffee Quandry: What We Know (and Need to Know) About Climate Change’s Impact on Coffee Quality | 25, Issue 17

Corresponding author Dr. SELENA AHMED outlines the findings of a systematic review of research conducted to better understand climate change’s impact on coffee quality, what prompted the review, and what we need to research next.

Read, 25Specialty Coffee AssociationApril 25, 2022Issue 17, Sustainability

Jaago and Smell the Coffee: Deanonymizing (and Decolonizing) Indian Coffee | 25, Issue 17

Origin stories do more than add color to your cup: these extrinsic attributes are an integral part of determining the price we pay (and that farmers earn) for coffee. NAMISHA PARTHASARATHY explores the history, challenges, and opportunities of specialty coffee in India.

Read, 25Specialty Coffee AssociationApril 25, 2022Issue 17, Sustainability

The Color in Your Cup: Roast Level and Brew Temperature Significantly Affect the Color of Brewed Coffee | 25, Issue 17

Lead author SARA YEAGER shares the findings of a recently published paper, “Roast Level and Brew Temperature Significantly Affect the Color of Brewed Coffee,” published in the Journal of Food Science, exploring how coffee beverage color varies with origin, roast level, and brew temperature.

Read, 25Specialty Coffee AssociationApril 25, 2022Issue 17, Cold Brew, Research

How Strong is the Coffee You’re Cupping? New Model Captures the Equilibrium Extraction Nature of Full Immersion Brewing | 25, Issue 17

Lead Author JIEXIN LIANG shares findings of a recent paper, “An Equilibrium Desorption Model for Strength and Extraction Yield of Full Immersion Brewed Coffee,” published in Scientific Reports, that outlines a predictive model for the equilibrium strength and extraction of “full immersion brewed coffee” (cupping) between 80°C and 99°C (176°F and 210°F) and suggests we’re more easily able to control our total dissolved solids (TDS) via brew ratio instead of our extraction yield (E).

Read, 25Specialty Coffee AssociationApril 25, 2022Cold Brew, Research, Brewing Fundamentals, Issue 17

From Sea to Shining Sea: Coffee’s Transport and Expanding Our Definition of “the Middle People” | 25, Issue 17

Efforts to make coffee’s supply chain more sustainable have resulted in more awareness of the labor it takes to produce coffee, but some parts of the chain remain overlooked. ERIKA KOSS sheds light on the vital human labor that makes it possible for farmers to be paid and for baristas to serve coffee.

Read, 25Specialty Coffee AssociationApril 25, 2022Issue 17, Viewpoint

Understanding Value | 25, Issue 16

We’ve written quite a bit, recently, about the value of coffee.

Read, 25, AnnouncementsSpecialty Coffee AssociationDecember 8, 2021Welcome, Issue 16

Love at First Sip: A History of Coffee in Korea | 25, Issue 16

CECILIA HAE-JIN LEE traces the history of coffee in Korea.

Read, 25Specialty Coffee AssociationDecember 8, 2021Issue 16, Spotlight

Malawi’s Unfulfilled Promise: The Impact of Coffee Wilt Disease and Subsidies on Coffee Production | 25, Issue 16

DEOGRACIAS KALIMA explores the complex history and state of coffee growing in Malawi.

Read, 25Specialty Coffee AssociationDecember 8, 2021Issue 16, Origins

Interpreting the Flow: Building An Overall Picture of Farmworker Conditions in El Salvador and Honduras | 25, Issue 16

Professor CARLOS CARPIO, PhD and KATIE VON DER LIETH share a preview of a forthcoming multidisciplinary Coffee Science Foundation research project on specialty coffee labor dynamics in El Salvador and Honduras.

Read, 25Specialty Coffee AssociationDecember 8, 2021Issue 16, Research

Quantifying the Intangible: How Much Are Consumers Willing to Pay for Ecolabeled Coffee? | 25, Issue 16

Lead Author NIZAM ABDU shares the findings of a recent meta-analysis of coffee ecolabeling published in Heliyon, an all-science, open access journal.

Read, 25Specialty Coffee AssociationDecember 8, 2021Issue 16, Insight

The Information Landscape: What We Know (and Don’t Know) About Smallholder Coffee Producers | 25, Issue 16

JANICA ANDERZÉN and Professor V. ERNESTO MÉNDEZ of the Agroecology and Livelihoods Collaborative at the University of Vermont trace the efforts of a new initiative, the State of the Smallholder Coffee Farmer, and explain what’s needed to take the project beyond this first stage.

Read, 25Specialty Coffee AssociationDecember 8, 2021Issue 16, Viewpoint

The Evolution of San José’s Cafecito | 25, Issue 16

MARÍA PAZ LOBO ZELEDÓN explains how the cafecito experience is changing in the Costa Rican capital.

Read, 25Specialty Coffee AssociationDecember 8, 2021Issue 16, Destinations

Sending, Receiving | 25, Issue 15

Even the simplest communication requires two parties for a message to truly “transmit”: a sender and a receiver.

Read, 25, AnnouncementsSpecialty Coffee AssociationOctober 13, 2021Welcome, Issue 15

When the Signs Point to Coffee | 25, Issue 15

Sociolinguist ANDRE JOSEPH THENG explores what the application of semiotic theory—the study of signs and symbols—to specialty coffee spaces can tell us about how we construct and identify them (and at what cost). Photos by NIKKO PASCUA.

Read, 25Specialty Coffee AssociationOctober 13, 2021Issue 15, Spotlight

Manipulating and Measuring a Key Attribute in Drip Brew Coffee | 25, Issue 15

Lead author Dr. MACKENZIE BATALI outlines findings from a recently published paper, “Titratable Acidity, Perceived Sourness, and Liking of Acidity in Drip Brewed Coffee,” that illuminate a key specialty coffee flavor attribute.

Read, 25Specialty Coffee AssociationOctober 13, 2021Issue 15, Research, Brewing Fundamentals

How Hot is Hot Enough? Brew Temperature, Sensory Profile, and Consumer Acceptance of Brewed Coffee | 25, Issue 15

ANDREW COTTER considers the results of recent scientific publications focused on the impact of coffee’s brewing temperature on consumer preferences of brewed coffee.

Read, 25Specialty Coffee AssociationOctober 13, 2021Issue 15, Research, Brewing Fundamentals

Digitalization: Extracting More Than Coffee | 25, Issue 15

ELISA CRISCIONE examines the digitalization in coffee and suggests a shift in the current data collection model that could help it become a tool for more equitable value distribution.

Read, 25Specialty Coffee AssociationOctober 13, 2021Issue 15, Insight

New Orleans, Historic Coffee City | 25, Issue 15

New Orleans is today a thriving coffee city, with a world-class specialty coffee scene. But New Orleans also has a deep history, and its coffee legacy makes it one of the most important places for coffee culture in the world.

Read, 25Specialty Coffee AssociationOctober 13, 2021Issue 15, Destinations

#MakeCoffeeBetter