Meet the 2018 World of Coffee Portrait Country: Café de Colombia

As the portrait country, Café de Colombia will capture the attention of roasters, importers, baristas, sustainability investors, and consumers, by showcasing the quality, diversity and social impact of the coffees cultivated in this magic and diverse country. 2018 is the year of Café de Colombia Café de Colombia’s placement as the 2018 WoC Portrait Country …

May 2018 in National Coffee Competitions: A Recap of New Champions from Around the Globe

Here is our recap of the winners of national coffee competitions from around the world in collaboration with World Coffee Events (WCE) for the month of May 2018. These dedicated coffee competitors have earned the right to represent their country in coffee competitions at the international level. For more information on upcoming world championships and …

Original, Functional, Sustainable: Design Lab’s Celebration of Design in Coffee – 25 Magazine: Issue 5

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 …

#21: Re:co Podcast – Ric Rhinehart on the Future for Specialty Coffee

This episode from Re:co Seattle in April 2018 features SCA Executive Director Ric Rhinehart. We have a little tradition at Re:co, when Ric gives an annual talk on the State of Specialty Coffee. We’ve given that talk a number of names over the years, like ‘Ric’s Fireside Chat’ and ‘Ric’s Doom And Gloom Warning’, but …

#20: Re:co Podcast – The State and Future of the Coffee Economy

Welcome to the very first Re:co podcast, a new series where we’ll be sharing talks and discussions from Re:co Symposium, SCA’s premier event dedicated to amplifying the voices of those who are driving specialty coffee forward. We’ll also be having special interviews with the speakers themselves, learning more about their perspectives and innovations. In this …

Aged, Creamy, and Stinky: What Cheese Can Teach Us About the Power of Language – Francis Percival

Francis Percival speaking at CoLab Barcelona 2016. Within the Anglo-Saxon world, farmhouse cheese sits in a very similar niche to specialty coffee: although consumers eat plenty of cheese, most do so at a commodity grade. The precipitous decline of the industry over the course of the twentieth century has not just made farmhouse cheesemakers an …

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 …