Discover the Science Behind Delicious Coffee at the Certified Home Brewer Showcase

Developed by coffee science experts and professional coffee tasters, the SCA Certified Home Brewer program reviews machines designed for in-home use to determine if they meet the rigorous requirements of brewed coffee quality as determined by the SCA. These requirements are based on decades of industry knowledge and research by the Coffee Brewing Center. All …

2018 SCA Sustainability Award Winners Announced at Re:co Symposium

The 2018 SCA Sustainability Award winners, Manos al Agua and Twin UK, were recognized on the Re:co Symposium stage this Thursday, April 19th. The awards, created in 2004, recognize outstanding work in the field of sustainability in the coffee industry. Manos al Agua, a program of the National Federation of Coffee Growers of Colombia (FNC), …

Preserving Freshness: A Race Against Time – 25 Magazine: Issue 4

ANTONY WATSON delves into the findings of a new SCA Handbook which combines scientific research from the laboratory, sensory data from the field, and comment from the industry in Issue 4, 25 Magazine. Freshness is often cited as a mark of specialty. However, given that the mantra of “freshness” can be subjective from a sensory …

SCA Podcast #17: 10 Years of Re:co Symposium

This week on the SCA Podcast, we’re celebrating the 10th anniversary of Re:co Symposium, SCA’s annual event dedicated to high-level discussions in specialty coffee. Peter Giuliano, SCA’s Chief Research Officer and Director of Re:co, joins us to talk about the role of the event in the industry and to present two talks by Dr. Aaron …

Gender Equality in Coffee: Minimizing the Gender Gap in Agriculture

Excerpt from KIM ELENA IONESCU’s introduction of the newly republished SCA White Paper titled Gender Equality and Coffee: Minimizing the Gender Gap in Agriculture, released this week in celebration of #EqualPayDay. Many readers of the Blueprint for Gender Equality in the Coffeelands— including those that read it when it was first released in late 2015— …

Read a Blueprint for Water Security this #WorldWaterDay

We face a global water crisis. Rapid economic development combined with exponential population growth over the past century are increasing demands on water resources, while environmental degradation threatens water supplies. As a result, water scarcity has risen to the top of the list of global, social and economic risks. Poor people are disproportionately affected by …

Addressing Water Quality Issues: Common Vocabulary

By SCOTT MANLEY of La Marzocco for the Coffee Technicians Guild (CTG) blog. The CTG is an official trade guild of the SCA dedicated to supporting the coffee industry through the development of professional technicians. Learn more about the CTG here. I took chemistry in high school and I have a certificate in Horticulture from a community …

Webinar: Results of the SCA Membership Survey on Sustainability

Update: Thanks to all who joined us for this webinar! The recording of the session can be found above. Click here to download the slides presented. By KIM ELENA IONESCU Photo: Participants at Avance Guatemala The decision to elevate sustainability to the level of a center – along with research, education, and events – was …

Navigating Coffee Farm Renovation & Rehabilitation: A New Guidebook for the Industry

By RAINA LANG, Director of Sustainable Coffee Markets at Conservation International. Additionally, low market prices make farmers question whether reinvesting in new coffee trees will pay off. Yet, if we are to double coffee production in a way that improves the livelihoods of producers while conserving nature, we must find ways to support farm renovation …

European Extraction Preferences in Brewed Coffee

European Extraction Preferences in Brewed Coffee

By PETER GIULIANO In 1957, Professor E. E. Lockhart, Scientific Director of an organization called the Coffee Brewing Institute, wrote: “…the most acceptable cup of coffee would be prepared if the soluble solids ranged between 1.15 and 1.35 percent and the extraction between 18 and 22 percent.” — From the Soluble Solids in Beverage Coffee …