Calling the Shots: 20 Years of the World Barista Championship – 25 Magazine, Issue 9

KELSEY KUDAK traces the evolution of the global competition and its impact on the specialty coffee industry over the past 20 years. [Editor’s note: After going to print, we regrettably noted a photo caption omitting the presence of Sherri Johns, US Barista Championship co-organizer, WBC Miami co-organizer, and past Head Judge. The caption has been …

Highlights and Trends from Design Lab 2019 – 25 Magazine, Issue 9

First established in 2016, Design Lab – a platform showcasing great design in specialty coffee – has continued to grow. Now in its fourth year, the competition celebrates the design efforts of our industry through four key platforms: coffee spaces, coffee vessels, packaging, and brand. As the hundreds of submissions are received and carefully evaluated …

A Time of Transition – 25 Magazine, Issue 8

The turning of the year brought exciting changes to SCA leadership. Our board – now more reflective of our global community – recently directed SCA staff to allocate substantial resources to understanding and addressing the coffee price crisis. We look forward to working with Executive Director Emeritus Ric Rhinehart on the SCA’s Coffee Price Crisis …

Growing Specialty Coffee in Times of Conflict: Case Studies in East Africa – 25 Magazine, Issue 8

Dr. JOSEPH KING explores the role of specialty coffee across two case studies of conflict and development efforts in Rwanda and Eastern Congo. All photos by Dr. King. The peoples of the Great Lakes region are as diverse as its ecosystems, geographically marked by volcanoes, rainforests, savannas, and lakes. Numerous tribal groups, national boundaries, and …

Flat vs. Cone: Basket Shape is as Important as Grind Size in Drip Brew Coffee – 25 Magazine, Issue 8

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” …

Designing for the Forgotten Sense – 25 Magazine, Issue 8

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 …

Why the Specialty Coffee Industry Should Strive for Inclusive Design – 25 Magazine, Issue 8

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 …

How Bellwether Coffee Centers Inclusivity – 25 Magazine, Issue 8

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 – …