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Coffee Roasters Guild – Road to a Unified Guild | Member Webinar #2

The leadership of the current Roaster Guild of Europe Working Group and Roasters Guild Executive Council invite guild members and those interested in learning more about the guild to join our second informational webinar focusing on the process toward a unified guild for coffee roasters – the Coffee Roasters Guild (CRG). The webinar was held …

The Coffee Cup Made from Coffee – 25 Magazine: Issue 2

Huskee Cup on espresso machine - 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 …

Fermenting a Farming System – 25 Magazine: Issue 2

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 …

Peru Steps Into the Limelight – 25 Magazine: Issue 2

Peru Cup of Excellence 25 Magazine Autumn 2017

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

Cherries on a coffee tree - is arabica washed out tom copple 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

Cover of 25 Magazine Issue 2 by the Specialty Coffee Association

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 …