JESSICA HERNANDEZ visits Oaxaca, Mexico.
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In 2003, the SCA put forward a Cupping Protocol as a tool to discover a coffee’s value and sensory attributes. We’re revisiting this protocol now and are asking for input from you, our community of coffee professionals and connoisseurs.
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We are actively seeking proposals from individuals from all backgrounds to lead virtual workshops in 2021. Our workshops aim to provide a venue for a more in-depth understanding of different topics relevant to specialty coffee.
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This week, GOSIA LENSZIOSZEK, Coffee Excellence Manager, tells us about Matthew Algie’s Premier Training Campuses.
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This week, FRANÇOISE RISBOURG, shares her distance learning experience. Originally from Lille, where she worked as a Head of Consumer Experience at a global fashion company based in Denmark, but once COVID-19 hit, she relocated to the United Kingdom and is now looking for her next challenge.
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The Specialty Coffee Association (SCA) has chosen the University of Oregon for a four-year espresso extraction research project, supported by the Simonelli Group, "Towards a Deeper Understanding of Espresso Extraction."
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The project is slated to run for two years and is aimed at understanding how packaging affects and influences consumers’ perceptions of specialty coffee quality, attributes, and value.
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This week, BRITTANY HORN, co-owner, co-founder, and Authorized Specialty Coffee Trainer (AST) tells us about Pacific Coffee Research’s Premiere Training Campus located in Kailua Kona, Hawaiʻi Island.
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This week, ANA LUIZA PELLICER, originally from Monte Santo de Minas, shares the beginning her journey into specialty coffee and experience with distance learning.
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As presented to SCA members on September 1, the SCA Board of Directors, led by President Christina Meinl, nominated a group of eight professionals from a pool of dozens who responded to our annual call for nominations made in June. As the number of candidates this year is equal to the number of open seats, there is no need to proceed with a voting process, and the SCA Board has confirmed the eight professionals listed below as members of the SCA Board of Directors, in accordance with Section 7.4(h) of the SCA Bylaws.
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This week, PASTOR VALERO, a lead barista and production roaster in a café in Buenos Aires, Argentina, shares his experience of distance learning. While living in Venezuela, Pastor fell in love with coffee after taking a course and receiving an SCA certificate in 2013.
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“As I am fond of saying, we taste more than what’s just in the food when we eat: flavor, as I and many other believe, is in the mind.” Assistant Professor of Food Science QIAN JANICE WANG shares the results of a live experiment conducted at Sensory Summit EU in February 2020.
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SCA members in Sweden cast their ballots in the 2020 elections to select their new leadership. Today, we are pleased to welcome the SCA Sweden Chapter’s new committee.
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Join us for a brand new discussion series exploring the central activities in the coffee value chain.
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As presented to SCA members on September 1, the SCA Board of Directors, led by President Christina Meinl, has nominated a group of eight professionals from a pool of dozens who responded to our annual call for nominations made in June.
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SCA members in Austria cast their ballots in the 2020 elections to select their new leadership. Today, we are pleased to welcome the SCA Austria Chapter’s new committee!
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A new study by researchers at the UC Davis Coffee Center, titled “Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee,” was published today in the prestigious journal Scientific Reports. PETER GIULIANO, Chief Research Officer of the SCA and Executive Director of the Coffee Science Foundation, interviews Professor WILLIAM RISTENPART, Director of the UC Davis Coffee Center, about the newly published article.
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We are pleased to announce that we have received sufficient nominees to fulfill all open coordinator roles to form the SCA France Chapter Committee for the 2020-2022 term. As each of the open committee positions had only one nominee, there is no need to proceed with the usual voting process. However, we would like to give the community the chance to provide comments on the new Chapter Committee before officially concluding this election cycle.
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Confinement in Mexico due to the pandemic started in the last week of March 2020, with 80% of the country’s population staying home for approximately three months. Only activities and businesses deemed essential continued to operate.
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Beyond the current Covid-19 crisis, our industry has known for quite a while that we are facing sustainability issues we need to consider if we want to keep selling specialty coffee in the future. MARIO FERNÁNDEZ, Technical Director of the Specialty Coffee Association, explores the opportunities of specialty C. canephora.
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