By William Garde In the winter of 2009, I was in South Africa with a missionary—little did I know the short trip we were about to take would change my career path. Piling into the Land Rover, we soon passed a sign that read “Zimbabwe.” Only ten years had passed since I had visited Zimbabwe, …
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 …
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 …
When did you start working in coffee? Was there a moment when you knew that you’d like to make a career out of it? I started working in the specialty coffee industry in 1996, after graduating from University with a degree in Painting & Drawing and a minor in World Comparative Literature with an emphasis on Folktales …
By Katherine Nolte Gender equality is a human aspiration, not a women’s initiative. Imagine a world where opportunities are free from stereotypes associated with being masculine or feminine. Imagine a world where the work of a stay-at-home dad is valued equally to a career as a roaster-owner, VP trader, or senior finance professional. Imagine a world …
By Miguel Zamora Defining what “sustainable coffee” means has been a challenge for the coffee industry. This is also an opportunity for all of us working in coffee: to define what we mean with sustainability in coffee and communicate this to our customers and consumers, while channeling our resources towards true “sustainability”. In reality, answering …
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 …
By Kim Elena Ionescu, SCAA Director of Sustainability Coffee buyers, farmers, traders and baristas are becoming more aware of the important role that farm workers play in the quality coffee trade. The Sustainability Council of the SCAA identified that farm worker vulnerability is a key threat to our industry and began to focus on this …
Sponsored story provided by KitchenAid®. Specialty coffee is about more than the absence of defects or off-flavors. It is about the pursuit of unique flavor attributes. It is about opening up a new world of experiences for the coffee drinker. It is about coffee producers and roasters sharing great coffee with their customers. It’s also about more than just the coffee experience delivered in a cafe setting. Bringing specialty …
Sponsored content provided by Schneider Industries. Surplus Equipment is available from the ongoing operations of Kraft Heinz, including a powdered coffee & soda drink processing and packaging equipment. Onsite & Online Bidding: Thursday, July 21 ∙ 10 AM PDT Location: Kraft Heinz Plant – San Leandro, CA Inspection: Wednesday, July 20 ∙ 9 AM to …