#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 …
#87 | Negotiating Place and Taste: How Coffee Becomes “Glocal” | WOC Lectures 2019
Throughout its long history, coffee has been cast in very different roles: exotic beverage, colonial good, global commodity – but also as a staple of the local cuisines of the countries where it was produced. Leaning on an ongoing Sociological study conducted in Paris, today’s lecturer – Noa Berger – will show how specialty coffee …
Serving the Under-served: Meet the Coffee Roasters Guild Vice Chair, Jen Apodaca
SUSIE KEALY draws a spotlight to one of our long-term volunteers in a series on SCA News. This month, she’s interviewed JEN APODACA, Vice Chair of the Coffee Roasters Guild (CRG). Her first job was as a part-time production roaster in Portland, Oregon. From there, she became an incredibly well-known and driven community leader. Among …
Meet the 2020 SCA Romania Chapter Committee
Updated February 14, 2020 Thanks to SCA members in Romania who wrote to us after the results of the elections were released to request that we publish information about the percentage of votes received by each nominee. We were delighted to see that out of a total of 100 members in Romania, 95 members voted …
Update on the Coffee Technician Program
Originally posted on the Coffee Technicians Guild Blog. By DAVID MILLER The forthcoming year will see further curriculum development by volunteers in the coffee technician and manufacturing communities, the selection of the first rounds of Authorized SCA Trainers (ASTs) in the program and the first offering of CTechP courses at an SCA Specialty Coffee Expo. …
Water and the Taste of Coffee
Sponsored content provided by BRITA Water is an excellent solvent that consists of more than just the pure chemical compound of hydrogen (H) and oxygen (O), i.e. H2O. Substances from the environment and minerals are dissolved in drinking water, and these influence the taste of coffee because they determine the chemical properties and solvent behavior …
Coffee Science Foundation and Toddy Begin New Cold Brew Research
The Coffee Science Foundation (CSF) has announced that it will begin a new research project, “Towards a Deeper Understanding of Cold Brew Coffee.” The project will define the parameters of the cold brewing method, including chemical and sensory analysis. The market for cold-brewed coffees has grown remarkably over the past decade, and innovations in style …
Voting is Now Open in the 2020 SCA Romania Chapter Election
Voting in the 2020 SCA Romania Chapter elections is officially open. The nomination stage is closed and the candidates listed below have accepted their nominations. If you are an SCA member based in Romania, cast your vote for the new committee for the SCA Romania Chapter Committee now. Voting is open January 22-29 and the results …
SCA Chapter Spotlight: Korea
The SCA is a global community comprised of local communities who all share the belief that coffee is more than a commodity. We come together to develop and exchange knowledge, expand our network, share our experiences, and to simply make coffee better. Once a community of like-minded individuals has come together in a location, there’s …
#86 | Elucidating the Bitter Taste of Coffee | Expo Lectures 2019
This podcast is brought to you with the support of Coffee shows an appealing bitterness when properly roasted and prepared. But how do the compounds that make coffee taste bitter develop during roasting and how do you analyze and identify them? What lessons can be learned from academic research on coffee roasting to make coffee …
In Memoriam: Trygve Klingenberg
Picture above: Trygve Klingenberg with Susie Spindler. By MICK WHEELER with help from TONE LIAVAAG There are many people, better qualified than I, who can talk about the life of Trygve Klingenberg, but I had the privilege of calling him a friend so I can only hope that I do him the justice he deserves. …
#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 …