By Emma Sage The idea behind this questionnaire about chemistry and coffee was to assess the level of understanding and interest within the SCAA community. In the future, we have the opportunity to incorporate more or less chemistry into our class and certification materials, depending on what we hear from our members. This questionnaire allowed us …
By Craig Holt No system for evaluating coffee quality is perfect. The Q Coffee System, however, has been a great help to me as a specialty coffee importer and, I would guess, to many others in the specialty industry. While the vast majority of our clients today are skilled and thoughtful cuppers, we used to …
Reflections on the early days of SCAA and its Golden Cup Brewing Standards and Labs By Michael R. Pelchar It used to be that we could count on the big guys to do a poor job when it came to coffee. Now, the reality is they’re doing okay. A by-product of our success as an …
Almost 10 years after throwing in the towel with restaurants, Conscious Coffees now sees 35 percent of bean sales generated from them. And, these restaurants are serving Golden Cup quality coffee. What does it take for other roasters to tap into this market and get restaurants to brew it right? By Mark Glenn The first …