El equipo de Desarrollo del Conocimiento de la SCA necesita aportes de educadores del sector café para ayudar a dar forma a futuros programas educativos. Cuéntanos tu opinión en esta encuesta de 5 minutos.
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The Coffee Science Foundation (CSF) and Keurig Dr Pepper (KDP), in their continuing partnership, have announced this new research project. Together, we will support an extensive literature review, which will endeavor to understand the impact of interventions on farmers’ incomes and whether such interventions can improve the livelihoods of the millions of resource-poor around the world.
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Coffee champions from Egypt, Qatar, Bolivia, and Venezuela will be joining the World Coffee Championships in Athens this year. We are so excited to be working with four new independent partners in each of these communities and we can't wait for you to meet them.⠀
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We are pleased to announce that we have received sufficient nominations to fulfil five open coordinator roles to form the SCA Austra Chapter Committee for a new term.
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If you are an SCA member based in Canada, cast your vote for the new National Coordinator for the SCA Canada Chapter now.
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The Zurich University of Applied Sciences (ZHAW), in collaboration with the Specialty Coffee Association (SCA), has opened registration for the October 2023 intake of the Certificate of Advanced Studies in Coffee Excellence.
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The 2023 SCA Austria 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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Water filtration is the answer, but how does it work and how can you use it to your unique advantage? Sponsored Content by BRITA
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In this series, SCA Sustainability Director, ANDRÉS MONTENEGRO, explores different sustainability frameworks in relation to the SCA’s sustainability agenda of equitable value distribution, beginning with “climate justice.”
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In Autumn 2022, the Barista Guild, the Coffee Roasters Guild, and the Coffee Technicians Guild all nominated new members for their respective Leadership Councils. We’re pleased to welcome new faces to the guilds from February 2023!
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"When I first ventured into the world of coffee in 2007, in my final year at Ashesi University in Ghana, I like many others had no idea that any coffee was produced in Ghana. There was no access to coffee education, no introduction to green coffee courses, or any training on processing methods, roasting, or barista training. Fast forward 15 years and the African coffee landscape has completely evolved. With the rise of global coffee chains and artisan roasteries, coffee education and barista championships have finally come to Africa."
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The Coffee Science Foundation (CSF) is excited to announce the launch of a new research project, “Sweetness in Coffee: Sensory Analysis and Identification of Key Compounds,” in collaboration with the Flavor Research and Education Center (FREC) in the College of Food, Agricultural, and Environmental Sciences (CFAES) at The Ohio State University in Columbus, Ohio.
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MARIO R. FERNÁNDEZ-ALDUENDA, PhD explains the learnings of the evaluation phase of the SCA’s Coffee Value Assessment System work as well as an update on the pilot process at the heart of the project’s ongoing evolution phase.
Read MoreCoffee Science Foundation Executive Director PETER GIULIANO sat down with DR. MACKENZIE BATALI, lead author of a recent milestone study, “Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew,” of the Coffee Science Foundation’s project, “Towards a Deeper Understanding of Cold Brew” to learn more about the process and the results of the study.
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The Coffee Science Foundation is excited to announce this output from the Cold Brew Extraction research project. This project is underwritten by Toddy, LLC and the research related to this publication was performed by a research team led by DR. MACKENZIE BATALI, at the University of California, Davis.
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We are pleased to announce that we have received sufficient nominations to fulfil five open coordinator roles to form the SCA France Chapter Committee for a new term.
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The nomination stage is closed and five candidates have accepted their nominations. This means we have an uncontested election for SCA Czech Republic!
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As presented to SCA members on August 31, the SCA Board of Directors, led by President Juan Luis Barrios, 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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Undoubtedly, a high degree of obsession is required for engineering better coffee grinders in the pursuit of making coffee better. Re-engineering, tweaking, and testing with the objective of product improvement and optimization is the only road to the elusive grinding utopia. As with all great journeys the path is windy and long, and progress is realized in years, not days or months.
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On a very basic level, we all know that our present actions are the seeds of our future—but it can be easy to forget the exact steps you took to get to where you are, unless you deliberately stop to mentally retrace them.
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