#89 | Cutting-Edge Coffee Science: A Report from the SCA Research Center | WOC Lectures 2019

The SCA has a history of investigating the scientific principles of coffee, from chemistry to physics to agronomy and sensory perception; this research is then used to develop education, standards, and best practices. In today’s lecture, learn about the science driven by the SCA’s Research Center, with reports on projects and outputs of our research …

#88 | The SCA’s Price Crisis Response: How Did We Get Here and How Can We Ensure It Doesn’t Happen Again? | WOC Lectures 2019

In December of 2018, the SCA launched its Coffee Price Crisis Response Initiative to develop alternative economic models for the specialty coffee sector. In today’s lecture, recorded at World of Coffee in Berlin, representatives from the SCA Sustainability Center and Board of Directors identify factors that contributed to the wholly unsustainable economic position facing many …

#85 | How to Maximize the Flavor Potential of Your Brewed Coffee | Expo Lectures 2019

This podcast was brought to you with support from The original brewing control chart is overlaid with acceptability zones describing cup flavors. However, these terminologies (strong, bitter, weak, over, and under-developed) are outdated and their definitions are not standardized in the industry. In this lecture, the newest results from the UC Davis Coffee Center will …

#83 | Assessing and Addressing Profitability Constraints from Smallholder Coffee Producers in Yepocapa, Guatemala | Expo Lectures 2019

This podcast is brought to you with the support of Hundreds of smallholder coffee farmers in Yepocapa, Guatemala have experienced leaf-rust, drought, volcanic eruptions, and price fluctuations over the last few years. Profitability is the main constraint these farmers face, in maintaining healthy households and addressing price issues and other shocks – much like many other …

#82 | Sensory and Chemical Explorations into Drip Brew Coffee Flavor Over Time | Expo Lectures 2019

 This podcast was brought to you with the support of The UC Davis Coffee Center is engaged in comprehensive sensory research using trained panel descriptive analysis to investigate how different parameters related to coffee brewing impact the flavor, and how these can be manipulated to an individual’s desired effect. Of these factors, time can …

#80 | The Future of Coffee: Building Long-Distance Relationships in Emerging Origins | Expo Lectures 2019

This podcast is brought to you with the support of World Coffee Research predicts that within the next 30 years, the demand for coffee will double while viable land in current coffee growing countries will diminish by half. How can we combat this?  Through an engaging panel discussion, learn about the future of coffee production …