Today’s SCA Cupping Protocol and the SCA Cupping Form are among the most used tools of the coffee industry, applied daily by thousands of people around the world, serving actors across coffee’s vast and complex value-generating system.
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Originating in the early 2000s as an acronym to capture non-financial areas connected to business performance, the term ESG—short for “environmental, social, and governance”—has become significantly more visible over time. While the term now appears in mainstream outlets more often than it did a decade ago, many people are still unclear on what it really means, how it differs from or aligns with sustainability, and its potential relevance for their own organizations. KELLEM EMANUELE offers an ESG primer tailored for the coffee industry.
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The word “sustainability” is everywhere, but do we really know—or agree on—what it means? Professor SARAH GRANT explains why, despite its difficulty, understanding “sustainability” as a framework is a worthwhile endeavor, especially in understanding culturally relative perspectives and the power relations inherent in the promotion of sustainable coffee.
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Dr. JORGE BERNY and Dr. MARIO FERNÁNDEZ-ALDUENDA share initial results of a collaborative study examining how cuppers cup and exploring the potential impacts of a proposed component of the reengineered cupping protocol.
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Professors CARLOS CARPIO, PhD and LUIS SANDOVAL, PhD worked with BRENDA MAMANI, MSc to ask: what are the living wages in El Salvador and Honduras, and how would current total costs and profitability of coffee production be affected if farmworkers were paid living wages?
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Assistant Professor CHRISTOPHER H. HENDON shares the theory underpinning an ongoing Coffee Science Foundation research project, supported by Simonelli Group, toward deepening our understanding of espresso extraction.
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Corresponding author MATEUS MANFRIN ARTÊNCIO shares the findings of a recent paper, “A Cup of Black Coffee with GI, please! Evidence of Geographical Indication Influence on a Coffee Tasting Experiment,” published in Physiology & Behavior, confirming the significant influence an extrinsic attribute like a geographical indication has on consumers’ tasting.
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The 2022 SCA Czech Republic Chapter Election has started! Nominations are open October 12 - October 19 and voting will take place November 2 - November 16. The results of the election will be announced on November 23.
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The 2022 SCA France Chapter Election has started! That means that it’s time to make your voice heard by nominating and voting for the volunteer committee who will be leading the chapter's activities for the next two years.
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The SCA’s Cupping and Grading Protocol has become the universal language of trade within the specialty coffee community, which is critically important to coffee producers, traders, and roasters, as well as the skilled professionals who work within the value chain. Today, we are announcing that we will appoint a task force to help build a stronger, more accessible, and more transparent system for coffee cuppers and graders.
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The SCA’s Cupping and Grading Protocol has become the universal language of trade within the specialty coffee community, which is critically important to coffee producers, traders, and roasters, as well as the skilled professionals who work within the value chain. Today, we are announcing that we will appoint a task force to help build a stronger, more accessible, and more transparent system for coffee cuppers and graders.
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PETER GIULIANO and MARY BASCO share the results of the Korean, Spanish and English language editions of the survey, highlighting interesting findings and making comparisons between subject matter interest.
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Yes, electrical schematics look imposing. Yes, they take time and effort to decode. But troubleshooting often involves finding what is broken by determining what isn’t broken, and few tools provide more information about the proper function of electrical circuits than an electrical schematic.
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The winners of the specialty coffee industry’s most prestigious awards for new products in the specialty coffee and tea industries were announced today at World of Coffee Milan.
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Tell us about the state of your business to help us better understand the overall health of our industry in this short survey.
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SCA members in Greece cast their ballots in the 2022 elections to select their new leadership. Today we are pleased to welcome and celebrate the SCA Greece Chapter’s new committee.
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Amid the excitement of returning to Re:co Symposium and Specialty Coffee Expo, the US National Coffee Association released the 2022 NCDT Specialty Coffee Report. JENN RUGOLO and PETER GIULIANO share some of the key findings of the report that were integrated into this year’s Re:co Symposium and look ahead to future iterations.
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After a highly successful first year, the Zurich University of Applied Sciences, in collaboration with the Specialty Coffee Association, has opened registration for the October 2022 intake of the Certificate of Advanced Studies in Coffee Excellence.
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SCA members in Sweden cast their ballots in the 2022 elections to select their new leadership. Today we are pleased to welcome and celebrate the SCA Sweden Chapter’s new committee.
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SCA members in Italy cast their ballots in the 2022 elections to select their new leadership. Today we are pleased to welcome and celebrate the SCA Italy Chapter’s new committee.
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