Latest

MEL WINTER visits Johannesburg – 25 Magazine: Issue 5

Johannesburg is a wild and electrifying urban jungle, bursting with creative energy and a growing specialty coffee scene. The pace of the Johannesburg Central Business District is thrilling – minibus taxis and humans crowd the streets as informal traders stake their claim to the sidewalk, providing every service from snacks to a fresh haircut. Here, …

#21: Re:co Podcast – Ric Rhinehart on the Future for Specialty Coffee

This episode from Re:co Seattle in April 2018 features SCA Executive Director Ric Rhinehart. We have a little tradition at Re:co, when Ric gives an annual talk on the State of Specialty Coffee. We’ve given that talk a number of names over the years, like ‘Ric’s Fireside Chat’ and ‘Ric’s Doom And Gloom Warning’, but …

Former SCAE Executive Director David Veal to Leave the SCA

The Specialty Coffee Association (SCA) announces today that David Veal will be leaving the association at the end of June 2018. David was Executive Director of the Speciality Coffee Association of Europe (SCAE) from 2011 until 2017, overseeing a strong growth in their membership, activity and engagement in the coffee community. Latterly, he has been …

Call for Nominations for the 2019-2020 SCA Board of Directors

By JAMES HUMPOLETZ Translations available: Chinese, French, German, Italian, Korean, Russian, Spanish. About the SCA Board of Directors The SCA Board of Directors currently has 18 volunteer members that are serving either a 2 year or 3 year term, and are supported by two non-voting Executive Board Members, the CEO and Deputy CEO. The members elected to serve on the 2019-2020 SCA …

#20: Re:co Podcast – The State and Future of the Coffee Economy

Welcome to the very first Re:co podcast, a new series where we’ll be sharing talks and discussions from Re:co Symposium, SCA’s premier event dedicated to amplifying the voices of those who are driving specialty coffee forward. We’ll also be having special interviews with the speakers themselves, learning more about their perspectives and innovations. In this …

Aged, Creamy, and Stinky: What Cheese Can Teach Us About the Power of Language – Francis Percival

Francis Percival speaking at CoLab Barcelona 2016. Within the Anglo-Saxon world, farmhouse cheese sits in a very similar niche to specialty coffee: although consumers eat plenty of cheese, most do so at a commodity grade. The precipitous decline of the industry over the course of the twentieth century has not just made farmhouse cheesemakers an …