Fast, Cheap, Good: Pick 2 – Specialty Convenience Coffee
Nick Cho moderates a panel on the state of specialty convenience coffee. This talk was presented live in July 2017 at Bloom San Francisco, a unique event hosted by the Barista Guild of America. Listen to the extended version of this talk by subscribing to to the #SCApodcast on iTunes, Stitcher, Soundcloud, Pocket Casts, or RadioPublic.
SCA Lectures Podcast BONUS: Fast, Cheap, Good: Pick 2
In this bonus episode of the SCA Podcast, Nick Cho moderates a panel on the state of specialty convenience coffee. This talk is one of three presented live in July 2017 at Bloom San Francisco, a unique event hosted by the Barista Guild of America. Did you miss the first two Bloom episodes? Go back to …
The Coffee Cup Made from Coffee – 25 Magazine: Issue 2
HuskeeCup, manufactured with discarded coffee husks, launched successfully on the Kickstarter crowdfunding platform in June and goes into pre-production this autumn. As the Sustainable Sourcing Manager of Taylors of Harrogate and the Sustainability Committee Co-Chair of the British Coffee Association, DR. KRISZTINA SZALAI, has a keen interest in innovative and sustainable products. She interviewed Saxon …
Berg Wu Visits Taichung – 25 Magazine: Issue 2
Interview by CHEE LU for Issue 2 of 25 Magazine Though Taichung is quite big, I always walk when visiting downtown. If you are planning to visit this beautiful city, I recommend renting a motorcycle. Ride around and you too will find a favorite corner. There are many great places to visit in Taichung and top …
Fermenting a Farming System – 25 Magazine: Issue 2
BRONWEN PERCIVAL offers an insight from the specialty cheese industry in Issue 2 of 25 Magazine Like coffee, cheese is a fermented food. But unlike coffee producers, the cheese industry has largely relied on commercial starter cultures – strains of bacteria with defined properties – to drive its fermentations for over a century. Most cheesemakers regard …
Coffee in the Age of Enlightenment – 25 Magazine: Issue 2
By ANTONY WATSON for Issue 2 of 25 Magazine More than 300 years ago, what we now call the Age of Enlightenment was heralded by the advent of coffee houses across Asia Minor and Europe. In London, they became centers of innovation as customers, for the price of a penny, could gain access to a …
Peru Steps Into the Limelight – 25 Magazine: Issue 2
Photo: Jonathan Meadows By DARRIN DANIEL and GEOFF WATTS for Issue 2 of 25 Magazine Cup of Excellence (COE) is an explosive catalyst for change that has unlocked the door to advancement for growers in every country it operates, forever altering the trajectory of both individual farmers and entire regions. With 117 competitions conducted and 2,975 …
Is Arabica Washed Out? – 25 Magazine: Issue 2
By THOMAS COPPLE for Issue 2 of 25 Magazine Washed Arabicas – the lifeblood of the specialty sector – are under pressure. While there are some great naturally processed coffees, and even some specialty Robustas, washed Arabicas are the industry’s most prized coffees. The trouble is they’re only grown in a handful of countries, and the …
Connecting Our Community – 25 Magazine: Issue 2
The importance of coffee smallholders and the diversity they bring to the specialty coffee supply chain can’t be underestimated. Their future is both threatened and uncertain despite unparalleled global coffee demand. The part smallholders play in the supply of washed Arabicas is brought sharply into focus in this issue of 25 as Thomas Copple looks …
What Chapters Mean to the Coffee Community
By Jackie Malone The Chapter structure of the Specialty Coffee Association (SCA) plays a critical role in fastening the coffee community together. SCA Chapters connect people at a local level who have a shared passion that revolves around coffee—be they baristas, coffee shop owners, small or large businesses. The community is diverse and dynamic, and the Chapter committees work at engaging …
Recap: Avance, SCA’s First Sustainability Conference
By Lily Kubota On the morning of October 11, 2017, the Specialty Coffee Association (SCA) welcomed over 150 coffee producers, buyers, traders, roasters, and other coffee industry professionals to Anacafé—the Guatemalan national coffee association headquartered in Guatemala City—for the first-ever SCA sustainability conference: Avance. The purpose of this two-day event was to engage sustainability leaders and passionate …
Martha Stoumen | From Grape to Glass: Exploring Natural Wine
Martha Stoumen provides insights into the past and present of the natural wine industry. This talk was presented live in July 2017 at Bloom San Francisco, a unique event hosted by the Barista Guild of America. Listen to the extended version of this talk by subscribing to to the #SCApodcast on iTunes, Stitcher, Soundcloud, Pocket Casts, or RadioPublic.