Preserving Freshness: A Race Against Time – 25 Magazine: Issue 4

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 visit Guangzhou – 25 Magazine: Issue 4

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 …

Learning from the Past, Looking to the Future – 25 Magazine: Issue 4

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 …

The Economics of Coffee: Understanding Profitability at Farm Level – 25 Magazine: Issue 3

CHAD TREWICK introduces the main discussion points in the SCA’s Farm Profitability Report in Issue 3 of 25 Magazine. When delegates voted with their feet, they confirmed what many of us have advocated for some time: the coffee industry cannot ignore a risk to production on a global scale. In a bid to better understand the …

A Milestone Year – 25 Magazine: Issue 3

The year 2017 was a milestone for our community, with the introduction of many new member-focused initiatives, including Avance, the SCA’s first sustainability conference in Guatemala, the first Coffee Technicians Guild Summit in Europe, the SCA’s Roaster/Retailer Financial Benchmarking Study, the launch of the Coffee Skills Program, amalgamating SCAE’s Coffee Diploma System and SCAA’s Pathways …

A Refugee Tells His Story Through Coffee – 25 Magazine: Issue 3

ELIZABETH DOERR talks to the team at 1951 Coffee Company in Issue 3 of 25 Magazine. You may have heard of the country Bhutan. You may have heard about its lush jagged peaks due to its perch at the eastern base of the Himalayas. You may have heard that Bhutan exceeds in “Gross National Happiness,” …