Welcome to Issue 5, where we continue our exploration of the global specialty coffee world and all its beautiful diversity.
Enjoy exploring trends in the marketplace, as Dan and Jan of PQC in New York open up Pandora’s box – is the US market in the middle of a roaster bubble? An interesting topic for the whole community and emerging markets to consider.
On the scientific front, Jesper Alstrup of CoffeeMind in Copenhagen, Denmark shares details of the use of specific roasting curves to develop particular flavor attributes, taken from his recent master’s thesis, supported in part by SCA members like you.
Finally, an exploration of the Mexican-American and Latin-American influences on the LA coffee scene by Cynthia Rebolledo shines a light on the importance of diversity and inclusion on the evolution of coffee everywhere.
As always, if you have a story to tell, we’d love to hear from you. You can submit your ideas to firstname.lastname@example.org for consideration.
President, Specialty Coffee Association
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