In this episode of the SCA Podcast from the 2017 Specialty Coffee Expo, Dr. Maya Zuniga provides an introduction to sensory science and the role it plays in the coffee industry. Dr. Zuniga explains how sensory analysis was used to build the coffee flavor wheel and lexicon, and how these tools can be used to …
This International Coffee Day, the Specialty Coffee Association and World Coffee Research are calling on the coffee community around the globe to support innovation in coffee science. The two organizations have come together to launch “#thefutureofcoffee”, a campaign to drive awareness about WCR’s work and encourage the community to support the nonprofit by donating or …
Many of the world’s coffee genebanks are underfunded and under threat, yet the future of coffee depends on protecting these precious genetic resources. So what would a better global conservation system look like in the future and how can the industry support it? In a humid tropical forest that shrouds a sacred mountain on the …
By Steven Lee Over the last couple of days, something was going on at Re:co—something to stimulate the senses, promote discussion, and open up the world of possibilities. The Swiss Water Sensory Experience at Re:co has been a fixture of this event since the Boston symposium in 2013. Each year we try to explore and …
By Peter Giuliano The new SCA Research Center has the potential to radically transform the world of specialty coffee. Since the very beginning, the ideal of specialty coffee has been about making coffee better, but how do we do that? How do we distinguish ‘better’ from ‘worse’? What tools can we develop to improve coffee …
By Emma Sage We would like to invite you to the second year of the SCA Scientific Poster session! The posters will be displayed at the TCC (Lectures Campus) on levels 2 and 3 from Friday through Sunday of the Global Specialty Coffee Expo. The poster session meet-and-greet will be held on Friday, from 12–2 …
The fundamentals of coffee brewing are critically important to the coffee industry- the basic principles of extraction are the basis for widely used tools and resources like the Coffee Brewer’s Control Chart and the Coffee Brewers’ Handbook. These widely embraced tools are based primarily on scientific research led in the 1950s by MIT Prof. Earl …
Sponsored content provided by Swiss Water Process By Mike Strumpf Nothing gets me excited about the technical aspects of brewing quite like the Brewers Cup competition, and attending the U.S. Coffee Championship Qualifying Events got me thinking: What would it look like if we created an Extraction Curve that shows dissolved solids levels throughout extraction …
Over the past year, the Technical Standards Committee of the Specialty Coffee Association of America—now the Specialty Coffee Association (SCA), after the recent unification with the Speciality Coffee Association of Europe—has been busy working on revisions to SCAA standards and creating new standards to protect the quality and integrity of specialty coffee. Recently, many new documents have been …
By Julie Craves Of all the certifications and labeling schemes that appear on consumable products, “organic” is probably the most familiar, and perhaps the most intuitively appealing. But even as demand grows, there is also a growing awareness that our perception of the purity of organic agriculture or understanding of organic certification may not completely …