The Specialty Coffee Chronicle Digital Edition will soon feature a regular column with SCAA Coffee Science Manager Emma Sage, answering common questions about the science of specialty coffee. Emma will draw from questions submitted by our members and Chronicle readers. She will answer them in her column, Ask Emma, based on available information and new …
By Emma Sage, Coffee Science Manager, Specialty Coffee Association of America Disclaimer: I went to Africa with no idea what to expect. I could not imagine the right way to ready myself for my trip with World Coffee Research (WCR) to South Sudan. In the end, I prepared only in the most silly and superficial ways. …
By Emma Sage, Coffee Science Manager, Specialty Coffee Association of America We have been hearing a lot of chatter lately in the popular media about the health effects of coffee. Generally, it is great to have some media coverage, especially when the stories are favorable towards coffee. But why do we drink specialty coffee? We …
By Emma Sage, Coffee Science Manager, Specialty Coffee Association of America Recently, there has been a lot of discussion in the industry about specialty coffee as an experience rather than a product. In specialty coffee, we take a lot of care to preserve the quality of our product from seed to cup, but we have …
World Coffee Research Initiative in South Sudan By Emma Sage, SCA Coffee Science Manager The Scene: It was the tail end of the dry season in South Sudan. Our base camp, located in the small village of Jonglei, was dusty and despite being at 1100 meters elevation, was well above 90 degrees Fahrenheit. I had …
By Emma Sage, Coffee Science Manager, SCAA As the specialty coffee industry grows more concerned with sustainable practices at origin, we often find ourselves in conversations about shade-grown coffee. No one will argue that shade-grown coffee is less sustainable than growing coffee in full sun plantations, but what scientific information exists to support …
By Emma Sage, Coffee Science Manager, SCAA Coffee is what is known in the food science field as a shelf-stable product, which after roasting does not spoil due to enzymatic or microbial processes (Illy and Viani 2005; Nicoli and others 1993; Anese and others 2006). However, in the specialty coffee industry, we are aware of …
By Emma Sage, Coffee Science Manager, SCAA A new study, published in the Journal of Environmental Monitoring and Assessment, has investigated the specific environmental impact of coffee waste on river water in the Jimma Zone of Ethiopia. This research was undertaken by collaborators from Ethiopian, US and Belgium Universities, as well as the local Jimma …