By Emma Sage, Coffee Science Manager, SCA (with special thanks to Randy Pope and Ted Lingle for their contributions) Throughout modern coffee history, one consistently recognized method has prevailed that determines a properly brewed cup of coffee. Of course, this is the brewing control chart. This tool takes something as subjective as the desired taste …
By Emma Sage, Coffee Science Manager, Specialty Coffee Association of America Water (H2O) is comprised of one oxygen and two hydrogen molecules, and the bonds between and among them lead it to be a unique and fascinating biological molecule. As we know, depending on the coffee beverage (espresso versus drip-based) water can contribute 94-98% of …
By Emma Sage, Coffee Science Manager, Specialty Coffee Association of America This spring, I had the opportunity to visit China’s Yunnan Province to tour the region’s coffee farms. Yunnan Province is located in South-Central China and borders Vietnam, Burma, and Laos. It is a tropical region famous for its indigenous populations, green mountains, and (remaining) …
Dear Emma, I have heard many in the coffee industry refer to coffee as dehydrating, is this true? How much water should I drink to offset my coffee drinking?! Thanks, Parched in Portland
By Marino Petracco, Senior Research Scientist, illycaffè We humans are social animals. Actually, our ability to participate in teamwork is one of the main factors that allow humans to command the planet. A primordial example of joining forces to achieve greater purpose might be had by visualizing prehistoric hunters gathering to surround and capture a mammoth, …
By Emma Sage, SCAA Coffee Science Manager It is clear that many Central American countries are experiencing a devastating outbreak of coffee leaf rust, which is affecting current yields and will likely affect subsequent harvests. The SCAA is committed to utilizing association resources to address this problem with a variety of actions. Part of that …
By Emma Sage, Coffee Science Manager, Specialty Coffee Association of America In an era where wild coffee is in actual imminent danger, the industry is increasingly interested in keeping up with the many scientific advances in coffee. In order to follow the current news, research, and events related to the genetics of Coffea arabica, it …
The Specialty Coffee Chronicle Digital Edition will soon feature a regular column with SCAA Coffee Science Manager Emma Sage, answering common questions about the science of specialty coffee. Emma will draw from questions submitted by our members and Chronicle readers. She will answer them in her column, Ask Emma, based on available information and new …
By Emma Sage, Coffee Science Manager, Specialty Coffee Association of America As the Coffee Science Manager I am constantly brainstorming the differing ways I can use my skill set to communicate the science of coffee to SCAA membership. When I began daydreaming about an origin trip that merged science and technological advances with specialty coffee, …
By Emma Sage, Coffee Science Manager, Specialty Coffee Association of America Disclaimer: I went to Africa with no idea what to expect. I could not imagine the right way to ready myself for my trip with World Coffee Research (WCR) to South Sudan. In the end, I prepared only in the most silly and superficial ways. …