Committee Spotlight: Meet Your SCAA Technical Standards Committee

The Technical Standards Committee is one of the longest continuously functioning volunteer committees within the SCAA. Our responsibility is to conduct research to establish specialty coffee standards and determine industry best practice for publication on behalf of the Specialty Coffee Association of America. We serve the members of the SCAA and the coffee industry as …

A World of Specialists: Coffee and Chemistry

By Christopher Hendon My interest in chemistry was sparked in 2007 when I received a copy of Luca Turin’s The Secret of Scent: Adventures in Perfume and the Science of Smell. Turin describes his pursuits of synthesizing novel, smelly molecules, and the challenge of elucidating how humans physically detect and perceive these compounds. Among other …

Technical Standard Committee Launches Fellowship Program

The Technical Standards Committee (TSC) of the Specialty Coffee Association of America (SCAA) works on complex and complicated projects that have great impact on the specialty coffee industry. From establishing the green coffee defects standards for Arabica coffee to publishing measurable standards for sample roasting and cupping, our volunteers define the technical aspects of quality …

SCAA Releases July 2016 Retail Sentiment Index (RSI) Report

SCAA’s Specialty Coffee Retail Sentiment Index (RSI) is a semiannual indicator that measures coffee retailers’ degree of optimism on their own situation and the industry. The purpose is to provide data that reflects the overall sentiment and, over time, it will be used to identify trends and offer insight on the segment’s movement. The RSI …

Emerging Markets: A Global Specialty Coffee Culture | Letter From the Editor

Every coffee roaster brings a unique and personal approach to their machine. Coffee people don’t always agree on extraction techniques or brew ratios. We can debate for hours on the most efficient or ethical way to trade coffee, or how the farming and processing method has impacted the quality of a coffee positively or negatively. …