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 …
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 …
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 …
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 …
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 …
CHAD TREWICK introduces the main discussion points in the SCA’s Farm Profitability Report in Issue 3 of 25 Magazine. When delegates voted with their feet, they confirmed what many of us have advocated for some time: the coffee industry cannot ignore a risk to production on a global scale. In a bid to better understand the …
Baristas – the creative professionals behind the coffee bar – are constantly experimenting with coffee, finding new ways to explore flavor, and using taste and customer feedback to refine formulas and recipes. A steady supply of new espresso machines, grinders, brewing devices, and other tools changes the playing field, leading to new ideas and fresh …
Update on February 9, 2018: We have included a Q&A session from the webinar at the end of this post. Update on January 31, 2018: Thanks to our attendees and panelists who joined this SCA Sustainability Webinar yesterday. The number of registrations overwhelmed the webinar system we use, preventing many registrants from joining the session. …
In this episode of the SCA Podcast from the 2017 Specialty Coffee Expo, SCA Coffee Science Manager Emma Sage talks about the scientific fundamentals all coffee professionals should understand about the coffee plant. Learn about how coffee genetics interact with environmental factors to influence yield and performance, the history of coffee breeding, the basics of …
By HEATHER WARD Let’s focus for a moment on the retailer segment of the industry. Perhaps you can think back to a conversation you have had with a friend at a coffee event. You and your friend both own a coffee shop and the conversation may have gone something like this: Your friend tells you she …