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From Bucket to Barista

NERAK is the premier provider of state-of-the-art systems for conveying specialty materials. NERAK conveyors gently move delicate products like green, roasted and ground coffee with a minimum of product separation and degradation. NERAK’s whisper-quiet conveyors keep spillage and vibration to an absolute minimum while maintaining product integrity. In addition to offering the quietest and gentlest products on the market, …

Nominations Being Accepted for 2016 Annual Recognition Awards & Sustainability Award

Nominations for SCAA’s Annual Recognition Awards are now open! These prestigious awards will be presented at SCAA Expo featuring Re:co Symposium in Atlanta, GA this upcoming April. We encourage you to nominate a member of the coffee community to be considered for selection by filling out and submitting one of the forms linked below. The deadline to …

SCAA Brings International Group to the Birthplace of Coffea Arabica

By Cait McGehee, SCAA There are few things more enchanting for coffee professionals than traveling to origin. The breathtaking landscapes are enough to make our hearts skip a beat, not to mention the value of witnessing the various stages of coffee production firsthand and meeting the people who make it happen. Imagine experiencing all of …

SCAA Board of Directors Approves Slate of Candidates for 2016 Elections

The Specialty Coffee Association of America (SCAA) is pleased to announce that the Board of Directors has approved a slate of candidates, as recommended by the Nominating Committee, for the 2016 Board of Directors Elections. The board has nominated Tracy Ging of Volcafe Specialty and Tea for 2nd Vice President. For the five open director positions, …

Consultant Opportunity: Sustainability Research on Farmworkers

The Sustainability Council of the SCAA is searching for a consultant to conduct research on coffee farm workers and identify successful cases of labor management on coffee farms. Through interviews and workshops to take place in Colombia and Central America in the coming four months, this person will support the Council in learning more about …

Bread, Wine, Chocolate: The Slow Loss of Foods We Love | An Excerpt

By Simran Sethi Specialty coffee, like craft chocolate, is a category that continues to evolve. The term “specialty coffee” was coined by Erna Knutsen during a 1974 interview in the Tea & Coffee Trade Journal. Erna, considered one of coffee’s living legends, used it to describe unique coffees from Ethiopia, Yemen and Indonesia that had …

Highlights of NCA’s Coffee Summit from SCAA Director of Sustainability

The National Coffee Association (NCA) Coffee Summit, held at the end of last month in Austin, Texas, was dedicated to sustainability discussions and digging deeper into key issues for the coffee industry. Participants split their time among activities that included self-directed group discussions, learning exchanges, directed interactive forums, traditional presentations, and more. Session topics included Sustainability Beyond Origin, Single-Serve and its Journey to a …

Vital Signs: Indicators of a Healthy Market

In the latest video release from Re:co Symposium, Heather Ward, SCAA’s Research Analyst, and Ben Pitts, Vice President of Food Service & Hospitality for Royal Cup Coffee, give a relatively consumer-focused look at the specialty coffee industry, assuring us that the vital signs of the coffee market look positive. People like–and are willing to pay for–specialty coffee, …