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.
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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.
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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.
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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.
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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.
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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).
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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.
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For 2022, the Sustainability Award Individual Model Category winner is David Browning.
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For 2022, the Sustainability Award Business Model Category winner Caravela Coffee.
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Learn all about the 2022 winner of the Sustainability Award in the Project Model Category, the Jimma Agro-Biodiversity Project.
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We are pleased to announce that we have received sufficient nominees to fulfil all open coordinator roles to form the SCA Ireland Chapter Committee for the term of 2022-2024.
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Ya está abierto el registro para un webinar gratuito en español sobre los avances técnicos en la fermentación de café, organizado en conjunto con The Fermentation Association.
Registration is open for a free Spanish language webinar on the current state of coffee fermentation science, hosted in partnership with The Fermentation Association, on Thursday, March 3.
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In 2021, Re:co explored different perspectives on this moment in specialty coffee across multiple sessions, helping leaders come together to address uncertainty and build a stronger future.
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El grupo de desarrollo de contenidos de SCA necesita saber su opinión para diseñar los eventos y publicaciones de este año.
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The CTG is kicking off a new season of Ask The Pros in 2022, with episodes streaming February through March!
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Registration is now open for the 2022 Specialty Coffee Expo taking place April 8 – 10, 2022 at the Boston Convention and Exhibition Center in Boston, Massachusetts
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As a beverage equipment technician, we can see many different types of machines that heat water. These are espresso machines, drip coffee machines, tea brewers, hot chocolate machines, hot water machines and others. Servicing a machine with a heating issue begins with understanding the heating circuit, its path, and the parts in the path.
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What sets apart one technician from another? What are the two different paths a technician can choose to take? And what lessons can we learn from Greek mythological figures Prometheus and Epimetheus?
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Members of the Specialty Coffee Association have cast their ballots in the elections to fill five seats on the Board of Directors in the 2022-2023 cycle.
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The ZWILLING ENFINIGY 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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