MARÍA ESTHER LÓPEZ-THOME shares her story in Issue 6 of 25 Magazine. All photos by Andres Anaya. In Venezuela, we do not have seasons – we only have sun and rain. A perfect summer, 365 days a year. We have beaches, plains, mountains, and a very fertile soil; planting and cultivating have always been easy …
Despite Sicily’s profound traditional and cultural attachment to coffee, JENN RUGOLO has never harbored any expectation of finding the same concepts applied to coffee. An unexpected encounter – at a traditional bar in a tiny town in the south east of Sicily – made her question those expectations. Once the crossroads of the Mediterranean, Sicily …
MICK WHEELER, past President and former Executive Director of SCAE, reflects on the early days of specialty coffee in Europe and the hurdles a nascent SCAE faced as it sought to build a community-focused organization across geographical and cultural borders. This is not a long, historical account of the SCAE – there are far too …
Above: Erna Knutsen, accepting her second lifetime achievement award from the SCAA in 2014 (her speech begins at around the 9:10 mark). It was with great sadness that we at the Specialty Coffee Association learned of the passing of Erna Knutsen. All around the world, Erna is known as the godmother of specialty coffee. She …
Welcome to Issue 5, where we continue our exploration of the global specialty coffee world and all its beautiful diversity. Take some time as we bring you on a tour of Johannesburg, South Africa in our regular Destinations column. Enjoy exploring trends in the marketplace, as Dan and Jan of PQC in New York open …
At the April 2017 Re:co Symposium, an annual event hosted by the Specialty Coffee Association, a panel debated the question: are we in a coffee bubble? Panelists DAN MCCLOSKEY and JANICE ANDERSON, using their extensive experience mapping the growth of specialty coffee across the US, offer their perspective on the state of the market in …
CARLA D. MARTIN, PhD explores the concepts of commodity, craft, and taste in specialty chocolate. All images courtesy Dandelion Chocolate. These chocolate producers describe themselves as makers rather than manufacturers, their products as small batch or “bean to bar,” and their production as craft, time-consuming, and more, linking their value to consumers with their smallness. …
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 …
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 …
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 …