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#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 …

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 …

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. …

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 …

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 However, these terminologies (strong, bitter, weak, over, and under-developed) are outdated and their definitions are not standardized in the industry.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 …