Excerpt from KIM ELENA IONESCU’s introduction of the newly republished SCA White Paper titled Climate Change & Coffee: Acting Globally & Locally. In the context of global shortfalls, it can feel glib or even disingenuous to applaud the efforts of individuals, but climate change isn’t only affecting the environment – it’s affecting people, and people are …
By KIM ELENA IONESCU Join us on September 25 at 8 a.m. PST / 4 p.m. BST for the 2nd webinar in our Sustainability series on Farm Profitability. Register here On Tuesday, August 21, 2018, the commodity futures market for coffee opened at ninety-eight US cents after hovering just above a dollar for a few …
In the face of substantial risks to the future of coffee, coffee professionals are engaging with issues of sustainability across the chain more than ever. Whether you’re a seasoned sustainability investor or just dipping your toes into the sustainability conversation, this year’s World of Coffee has a number of ways to get involved and further …
JESPER ALSTRUP explores “body” and how roast profile modulations affect the sensory experience of brewed coffee through his research at the University of Copenhagen, supported in part by the Specialty Coffee Association, in Issue 5 of 25 Magazine. After meeting and working with the coffee community, I became fascinated with the many ways coffee professionals …
Excerpt from KIM ELENA IONESCU’s introduction of the newly republished SCA White Paper titled Farmworkers & Coffee: The Case for Inclusion. When we published the Blueprint for Farmworker Inclusion in early 2016, it felt as though specialty coffee had scarcely begun to consider the risks and opportunities associated with coffee farm labor – or at …
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 …
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 …
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), …
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 …
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 …