Modulating Perception – 25 Magazine: Issue 5

JESPER ALSTRUP explores “body” and how roast profile modulations affect the sensory experience of brewed coffee through his research at the University of Copenhagen, supported in part by the Specialty Coffee Association, in Issue 5 of 25 Magazine. After meeting and working with the coffee community, I became fascinated with the many ways coffee professionals …

The Latin Influence – 25 Magazine: Issue 5

CYNTHIA REBOLLEDO traces their continued rise in 25 Magazine, Issue 5. It goes without saying that the story of today’s new wave entrepreneurs in Los Angeles begins with Tierra Mia and La Monarca drawing on culinary traditions to influence and re-shape the tastes of Los Angeles’ specialty coffee scene. At the forefront of this movement was …

Original, Functional, Sustainable: Design Lab’s Celebration of Design in Coffee – 25 Magazine: Issue 5

Coffee cups are now lifestyle choices, stores are designed with Instagram in mind, and packaging is being reimagined as a kitchen ornament – something to be shown off and not just thrown in a cupboard. Design Lab, a platform for showcasing great design in specialty coffee, first debuted at SCAA’s 2016 Expo in Atlanta with …

MEL WINTER visits Johannesburg – 25 Magazine: Issue 5

Johannesburg is a wild and electrifying urban jungle, bursting with creative energy and a growing specialty coffee scene. The pace of the Johannesburg Central Business District is thrilling – minibus taxis and humans crowd the streets as informal traders stake their claim to the sidewalk, providing every service from snacks to a fresh haircut. Here, …

Сохранение свежести: гонка на время – 25 Magazine: Issue 4

ЭНТОНИ УОТСОН (ANTONY WATSON) изучил материалы нового справочника SCA: результаты научных лабораторных исследований, органолептические данные с предприятий и комментарии представителей отрасли. Свежесть часто называют отличительным признаком спешиэлти кофе. О ней много говорят, однако воспринимают по-разному, поэтому важно прийти к общему пониманию этого параметра. В фундаментальной работе «Эспрессо: наука качества» (Espresso Coffee: The Science of Quality) …

Team-Gespräch – 25 Magazine: Issue 4

Bei der World Barista Championship habe es eine spannende Neuentwicklung: den Team-Wettbewerb. CERIANNE BURY unterhält sich mit den Mitgliedern von Team Tamper, das 2017 siegreich aus dem Wettbewerb hervorhing. Dabei erfährt sie, wie der Wettbewerb den Mitgliedern dabei half, sich als Baristas weiterzuentwickeln. Natürlich geht es bei der WBC darum, einen Barista, einen Botschafter zu …

Cartographie de l’Éthiopie – 25 Magazine: Issue 4

Il y a peu de choses à dire sur l’Éthiopie en matière de café. Souvent citée comme le berceau de l’Arabica, et connue pour sa vaste gamme de profils de saveurs uniques, l’Éthiopie se classe régulièrement parmi les pays producteurs de café préférés des baristas et des amateurs de café. Mais connaissons-nous vraiment ce pays …

Preserving Freshness: A Race Against Time – 25 Magazine: Issue 4

ANTONY WATSON delves into the findings of a new SCA Handbook which combines scientific research from the laboratory, sensory data from the field, and comment from the industry in Issue 4, 25 Magazine. Freshness is often cited as a mark of specialty. However, given that the mantra of “freshness” can be subjective from a sensory …

RICHARD STILLER and INGIBJÖRG FERRER visit Guangzhou – 25 Magazine: Issue 4

RICHARD STILLER and INGIBJÖRG FERRER share their experience of Guangzhou in Issue 4 of 25 Magazine. In this big conglomerate of old and new where long-standing structures mix with striking new edifices, and parks and skyscrapers cohabit in densely populated areas, the most eye-catching buildings are the iconic Canton Tower and the Guangzhou Opera House designed …