Postdoctoral fellow Dr. SCOTT FROST, Professor JEAN-XAVIER GUINARD, and Professor WILLIAM D. RISTENPART share early results of an ongoing research project in partnership with the SCA and Breville Corporation. Anybody who has shopped around lately for a drip coffee brewer will recognize that modern brewers typically come with a filter basket that is either “semi-conical” …
Professor CHARLES SPENCE of Oxford University’s Crossmodal Research Laboratory explains the impact sound has on your perception of flavor. In fact, everything from the sound of the coffee machine through to the background noise/music in your favorite coffee shop has been shown to influence our sensory expectations, not to mention our coffee drinking behavior. One …
HOBY WEDLER and TREY MALONE explore a broader understanding and application of inclusive design practice and how it stands to benefit the specialty coffee industry. Like us, you probably think of something to do with international disability law or how we work to make technology more accessible to people with disabilities. The idea of “designing …
Issue 08 sponsor BELLWETHER COFFEE shares its approach to maintaining an inclusive mindset. Roasting knowledge, on the other hand, has maintained a pretty small circle of resources, many difficult to access without money, connections, or time. Bellwether Coffee believes it’s time for this to change. In addition to producing the first-of-its-kind, zero-emissions, commercial roaster – …
The SCA’s Executive Director YANNIS APOSTOLOPOULOS shares the outcomes from the organization alignment meeting that took place in Madrid this past January. It’s a love for the drink, a love for the process, the places, and the people. But it’s also a belief that coffee can be more: more than just a commodity, more than …
SARA VERA shares a first look at the aggregate comparative results. Financial service companies are in a unique position to uncover trends within the global coffee industry based on the millions of coffee shops served across the globe. Each year, we dig into our robust data set to determine consumer purchasing behavior which can better …
As a prelude to the conference, I had the opportunity to visit Flores, a large island about 300 miles east of Bali that is a source of high-quality Arabica coffee. Flores is less well known than some other Indonesian origins; however, it is beginning to make a name for itself. On this field trip, I …
I step off the board on December 31 this year along with Frank Neuhausen and Chahan Yeretzian of SCAE heritage and Mary Tellie, Chad Trewick, and Andrew Linnemann of SCAA heritage. I thank them on the community’s behalf for their countless hours committed as volunteers and board members. It has been an honor to serve …
HANES MOTSINGER explores the opportunities and limitations of different types of initiatives in Issue 07 of 25 Magazine. Today, coffee businesses of all shapes and sizes promote practices that improve producer livelihoods, protect areas of biodiversity, and yield higher quality artisanal coffees. Certifications and direct trade business models strive to provide higher wages, protect ecosystems, …
The SCA’s FARMER PROFITABILITY AND PROSPERITY WORKING GROUP, led here in writing by CHAD TREWICK, examines the possible impact persistently low coffee commodity market pricing will have on the specialty coffee supply chain in Issue 07 of 25 Magazine. Every item in that daily basket has increased in costs (including roasted/ground coffee) while the value …