Podcasts

#60 | Re:co Podcast – Taya Brown on Supporting Smallholder Entry into the Specialty Coffee Market (S2, Ep. 1)

Today, we’re very happy to present the first episode of “Cost of Production and Profitability for Coffee Producers,” a session recorded at Re:co Symposium this past April. Buyers and producers alike need to understand what it takes to produce specialty coffee so that it can be produced sustainably, so we convened experts to ask: Do...

Research

Water and Coffee Acidity: How to Adapt Your Water for Different Extraction Methods – 25 Magazine, Issue 9

MARCO WELLINGER of ZHAW (Wädenswil, Switzerland) explains why alkalinity is more important than pH and why you should adjust your water recipes to your beverage ratio and extraction method. Even as raindrops are falling to earth, gases already diffuse into it, most notably CO2. The dissolved CO2 combines with water to form carbonic acid, which...

Insight

French Coffee Refined and Redefined – 25 Magazine, Issue 9

NOA BERGER traces how French cafés and roasters navigate the “glocalization” of specialty coffee. All photos by Albin Durand for La Fontaine de Belleville.  Despite being relatively slow to catch on, this movement has caught the attention of the culinary industry, as evident by the recent entry into specialty coffee of French chef Alain Ducasse....

Destinations

Farm Profitability

SCA x WCR Hosting Two Webinars: Coffee Farm Profitability from the Ground Up

Updated May 23: Thank you to all who joined us for these two webinars on farming profitability hosted by World Coffee Research. You can watch the first webinar (East Africa) above and the second webinar (Latin America) here. SCA Sustainability Center continues the series on the economic sustainability of coffee production with two webinars that...