Posts in Read
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.

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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.

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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.

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Collaborating with Your Community | 25, Issue 15

Issue 15 sponsor, Pacific Barista Series, shares its approach to developing and delivering community support programs.

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The Ratio Six Coffee Maker Receives the SCA Certified Home Brewer Mark

The Ratio Six Coffee Maker has been awarded the Specialty Coffee Association (SCA) Certified Home Brewer mark. In a crowded and competitive market, the SCA Certified Home Brewer mark helps consumers find and choose the best coffee makers, backed by the science and experience of the Specialty Coffee Association. Certified Home Brewers are thoroughly tested in the laboratory and must meet the SCA’s quality standards for brewing specialty coffee at home.

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Meet Michael Sheridan: 2021 Sustainability Award Winner, Individual Category

For 2021, the Sustainability Award Individual Model Category winner is Michael Sheridan. Over the past 17 years, Michael Sheridan’s work has helped to shape the way coffee professionals are understanding and engaging with sustainability issues. His many and varied contributions, from writing and speaking to innovations in project and supply chain management, have been instrumental in the drive to create a more inclusive and equitable industry.

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Latest National Coffee Data Trends Report Now Available

The 2021 NCDT Market Research Series is an exclusive compendium of the most in-depth coffee industry market research currently available. The SCA is partnering with the NCA to help deliver key insights to coffee professionals.

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New Premier Training Campus to Be Launched in Abu Dhabi

We are looking forward to the establishment of the first Specialty Coffee Association Premier Training Campus exclusively for people of determination at ZHO’s headquarters in Abu Dhabi.

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Just Released: New SCA White Paper, Towards a Definition of Specialty Coffee

We’re thrilled to share with you a new SCA white paper, “Towards a Definition of Specialty Coffee: Building an Understanding Based on Attributes”.

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Meet the Pachamama Coffee Cooperative: 2021 Sustainability Award Winner for Best Business Model

For 2021, the Sustainability Award Business Model Category winner is the Pachamama Coffee Cooperative. Founded in 2006, Pachamama Coffee is the first global cooperative in North America entirely owned by producers outside the country, uniting thousands of small farmers to roast their best coffee in California.

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Final Availability for ZHAW Postgraduate Certificate of Advanced Studies in Coffee Excellence in October

Last minute applications are still being accepted for the upcoming class of the popular Certificate of Advanced Studies (CAS) in Coffee Excellence. The postgraduate certificate program is offered by the Zurich University of Applied Sciences (ZHAW) in collaboration with the SCA.

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Just Published: The New Coffee Sensory and Cupping Handbook

We are incredibly excited to announce the publication of the new Coffee Sensory and Cupping Handbook by Dr. Mario R. Fernández-Alduenda, Technical Officer at the Specialty Coffee Association, and Peter Giuliano, Executive Director of the Coffee Science Foundation and Chief Research Officer of the Specialty Coffee Association.

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Answering the What, Why, and How of Parts (Not Necessarily in That Order)

“Sproparts sells parts. We do our best to manage stock for the US Market. We listen to the needs of the technicians. We carry the stock so they don’t have to carry everything around in their truck or carry the cost of high-cost parts that will rarely be used. Let us do that. We got you.”

ANN HALSNE gives us the “breakdown” on the What, Why, and How of Parts.

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Nominations Now Open for Guilds Leadership Council

It’s officially election season! The Barista, Coffee Roasters, and Coffee Technicians Guilds are all looking for new members to join their Leadership Councils. The nomination period is now open and will run until Monday, October 4.

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What Does it Mean to be UL Listed?

UL was set up to develop standards so that insurance companies could require that the equipment installed by companies didn’t burn the buildings to the ground. Or blow them up. But what does it mean to be UL listed?

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New Brewing Research: Facts & Findings after Four Years of Cutting-Edge Coffee Science

Don’t miss our fascinating new webinar exploring the top facts and findings from The Coffee Science Foundation and UC Davis Coffee Center’s four-year project on coffee brewing fundamentals.

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Maintenance – Neglect or Promote?

Not all coffee shops are created equal and neither should their maintenance plan be. JAKE CHIAVARIO shares tips on how to add value to maintenance and repair visits.

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Take Part In an Online Study About Coffee Packaging and Flavor Perception

Up for participating in some science? The University of Campinas, Brazil and the Coffee Science Foundation are looking for participants for new multisensory research.

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The Problem with Chlorides and Chlorine

Hylan Joseph gets schooled by the patron saint of water, Scott Manley, and shares a handy guide to chlorides VS chlorine.

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Interview with Anthony Ragler of Black and White Coffee

Anthony Ragler of Black and White Coffee talks to the CTG’s Hylan Joseph about current barista culture, gentrification, and inclusivity in the coffee industry.

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