SCA Sustainability Webinar | Guilds and the Price Crisis: What’s Our Role?

Updated November 22: Thanks to all who joined us on November 22 for this webinar, part of our series on the coffee price crisis. On Friday, November 22, 2019, the Specialty Coffee Association hosted an SCA Sustainability webinar on the coffee price crisis and the role of baristas, roasters, and technicians from the perspective of …

SCA Announces First Event of the 2020 Sensory Program: Sensory Summit at UC Davis

By VICENTE PARTIDA Sensory Summit, a two-day conference designed to educate, inform, and inspire the specialty coffee sensory professional, will return to the purpose-built Sensory Theatre inside the Robert Mondavi Institute at the University of California Davis January 30 – February 1, 2020. The 2020 event marks both the conference’s third instance at UC Davis …

Presenting Slate of Candidates for the 2018–2020 CRG Advisory Council

The election process for the 2018-2020 CRG Advisory Council Elections is officially underway. After several weeks of consideration, a representative group of CRG members has put forward a slate for the three available seats on the council. We would like to extend our thanks to the Nominating Committee – Ellie Hudson, Joe Marrocco, Lisa Lawson, Joanna Alm, [...]

Coffee Farm Misconceptions and Actual Diversity – Lisanne Oonk & Ivania Calderón

Lisanne Oonk & Ivania Calderón speaking at CoLab Bucharest 2018. What comes to mind when you hear the words “coffee farmer?” Lisanne, a cultural anthropologist working in coffee sales at Primavera Imports, investigates this question through the lens of coffee equality and social justice. Ivania, a third generation coffee producer from Nicaragua, joins Lisanne in the …

The Challenges of Being A Biological Coffee Farmer – Tim Wendelboe

Tim Wendelboe speaking at CoLab Bucharest 2018 Biological farming presents a number of unique challenges. Tim walks us through the lessons he’s learned from starting his own coffee farm, Finca el Suelo. He shares how he’s adjusted his techniques as he learns more about the land and about coffee farming (Hint: it involves compost and …

From Education To Calibration – Marie Pohler

Marie Pohler speaking at CoLab Bucharest 2018 High tasting aptitude is a necessary tool when working with coffee, often requiring a considerable investment of time, energy, and resources to build. Sensory science and tasting education are a part of amassing this vital knowledge. But once a high level is achieved (often during training and qualification), …

Exploring The Process Of Coffee Extraction – Chahan Yeretzian – Part 1

Chahan Yeretzian speaking at Barista Camp Poznan 2017 – Part 1 Chahan is a professor of Analytical Chemistry, Bioanalytical Chemistry and Diagnostics at the Zurich University of Applied Sciences (ZHAW) in Switzerland. He is head of the Coffee Excellence Center and of the section for Analytical Technologies at the ZHAWand has published around 90 papers …

SCA Podcast #19: The Science of Coffee Freshness

This week on the SCA Podcast, we feature a talk by Samo Smrke, Research Scientist at the Coffee Excellence Center of the Zurich University of Applied Sciences. Samo covers research he conducted in collaboration with the SCA on the effects of carbon dioxide degassing on coffee freshness and espresso extraction. Research by Samo and his …

Coffee Degassing: Impact on Freshness and Extraction – Samo Smrke

Samo Smrke, Research Scientist at the Coffee Excellence Center of the Zurich University of Applied Sciences, speaking at Roaster Camp Poznan in October 2017 about research he conducted in collaboration with the SCA on the effects of carbon dioxide degassing on coffee freshness and espresso extraction. Research by Samo and his colleagues at the Coffee …