CYNTHIA REBOLLEDO traces their continued rise in 25 Magazine, Issue 5. It goes without saying that the story of today’s new wave entrepreneurs in Los Angeles begins with Tierra Mia and La Monarca drawing on culinary traditions to influence and re-shape the tastes of Los Angeles’ specialty coffee scene. At the forefront of this movement was …
Coffee cups are now lifestyle choices, stores are designed with Instagram in mind, and packaging is being reimagined as a kitchen ornament – something to be shown off and not just thrown in a cupboard. Design Lab, a platform for showcasing great design in specialty coffee, first debuted at SCAA’s 2016 Expo in Atlanta with …
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, …
ANTONY WATSON delves into the findings of a new SCA Handbook which combines scientific research from the laboratory, sensory data from the field, and comment from the industry in Issue 4, 25 Magazine. Freshness is often cited as a mark of specialty. However, given that the mantra of “freshness” can be subjective from a sensory …
RICHARD STILLER and INGIBJÖRG FERRER share their experience of Guangzhou in Issue 4 of 25 Magazine. In this big conglomerate of old and new where long-standing structures mix with striking new edifices, and parks and skyscrapers cohabit in densely populated areas, the most eye-catching buildings are the iconic Canton Tower and the Guangzhou Opera House designed …
SELENA AHMED offers sustainability lessons from farmers of tea agroforests in Issue 4, 25 Magazine. It was the late spring of 2007. I was in an Akha village in the Bulang Mountains of Yunnan Province of southwestern China, carrying out fieldwork for my doctoral studies on the ecology and culture of tea. Southern Yunnan and the …
Coffee is a Muslim beverage which originated in the Middle East. So what, in design terms, has the region bequeathed to global coffee culture? JONATHAN MORRIS takes us on a journey through the annals of coffee vessels in Issue 4 of 25 Magazine. How this got to Yemen is another matter. The Persian physician, philosopher, …
The Teams Competition has been an exciting evolution in the World Barista Championship. CERIANNE BURY talks to members of the 2017 winning team, Team Tamper, and learns how the competition has helped them grow as baristas in Issue 4 of 25 Magazine. Of course the WBC is all about finding that one barista, one ambassador. …
Together with a team of research colleagues, DR. AARON DAVIS began charting the Ethiopian coffee landscape five years ago. What followed was an extraordinary journey around one of Africa’s most important producing countries, which he shares here in Issue 4 of 25 Magazine. In 2013 a team based at the Royal Botanic Gardens, Kew in …
In this issue we continue to explore our industry’s fascinating past while peering into the future, and as always embrace the science of all things coffee. We preview a significant SCA research paper on freshness and degassing, always seeking to layer fact against the myriad of opinions on the importance of freshness and impact in …