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SCA News
The SCA Officially Adopts CVA Descriptive and Affective Assessments as New Cupping Standards
Announcements, Features, Community
The SCA Officially Adopts CVA Descriptive and Affective Assessments as New Cupping Standards
Announcements, Features, Community

Following a preliminary release in June, the Specialty Coffee Association (SCA) is proud to announce the adoption of three Coffee Value Assessment components as its official cupping standards: SCA-102 Sample Preparation and Cupping Mechanics, SCA-103 Descriptive Assessment, and SCA-104 Affective Assessment. These standards, approved by the SCA Standards Development Panel, supersede the 2004 Cupping Protocol and Form, advancing the SCA’s comprehensive approach to coffee evaluation. Use these free resources in your cupping practice at sca.coffee/value-assessment

Announcements, Features, Community
Announcing the Educator Summit 2024 Series Event Locations Across Asia
Announcements, News & Events
Announcing the Educator Summit 2024 Series Event Locations Across Asia
Announcements, News & Events

Following the success of the 2023 Educator Summits, the Specialty Coffee Association (SCA) is thrilled to announce the upcoming dates and locations for the Educator Summit 2024 Series across Asia. Happening December 3, 2024 in Juengpyeong, Korea, December 8, 2024 in Bangkok, Thailand and December 10, 2024 in Taipei, Taiwan. Learn more and register at education.sca.coffee

Announcements, News & Events
Webinar: Meet the Members of the 2025 SCA Board of Directors
Announcements, Community, Read
Webinar: Meet the Members of the 2025 SCA Board of Directors
Announcements, Community, Read

As presented to SCA members on August 30, the SCA Board of Directors, led by President Pamela Chng, nominated a group of seven professionals from a pool of dozens who responded to our annual call for nominations made in June. As the number of candidates this year is equal to the number of open seats, there is no need to proceed with a voting process, and the SCA Board has confirmed the seven professionals listed below as members of the SCA Board of Directors, in accordance with Section 7.4(f) of the SCA Bylaws.

Announcements, Community, Read
Meet the Coffee Value Assessment (CVA) for Cuppers Course
Announcements, Features, Community
Meet the Coffee Value Assessment (CVA) for Cuppers Course
Announcements, Features, Community

The Coffee Value Assessment (CVA) for Cuppers Course is a two-day, immersive professional development experience tailored specifically for coffee cuppers and other sensory professionals.

Announcements, Features, Community
Presenting the Slate of Candidates for the 2025-2027 SCA Board of Directors Elections and Appointment of the 2nd Vice President
Announcements
Presenting the Slate of Candidates for the 2025-2027 SCA Board of Directors Elections and Appointment of the 2nd Vice President
Announcements

Today, it is my pleasure to present the slate of candidates for the 2024-2027 SCA Board of Directors elections. The Nominating Committee, chaired by SCA Board President Pamela Chng, has put forward the following professionals after an extensive interview process with the dozens of SCA members who responded to our call for nominations made in June 2024.In addition, each year, the Board of Directors elects a 2nd Vice President, who serves an additional term of three years to ensure presidential succession. Nadine Rasch, CEO of Primavera Coffee, has been selected by the board to serve in the role of 2nd Vice President.

Announcements
Featured
World Coffee Championships
Rules & Regulations Released for the 2025 World Brewers Cup
World Coffee Championships

Rules & Regulations Released for the 2025 World Brewers Cup

World Coffee Championships
Coffee Value Assessment
The SCA Officially Adopts CVA Descriptive and Affective Assessments as New Cupping Standards
Coffee Value Assessment

Following a preliminary release in June, the Specialty Coffee Association (SCA) is proud to announce the adoption of three Coffee Value Assessment components as its official cupping standards: SCA-102 Sample Preparation and Cupping Mechanics, SCA-103 Descriptive Assessment, and SCA-104 Affective Assessment. These standards, approved by the SCA Standards Development Panel, supersede the 2004 Cupping Protocol and Form, advancing the SCA’s comprehensive approach to coffee evaluation. Use these free resources in your cupping practice at sca.coffee/value-assessment

Coffee Value Assessment
News from Our Partners
Stronghold: The Future of Coffee Roasting Technology
Sponsored Content, News from Our Partners
Stronghold: The Future of Coffee Roasting Technology
Sponsored Content, News from Our Partners

Sponsored Content by Stronghold Technologies, Inc.

In the specialty coffee industry, the journey to the perfect cup begins with selecting high-quality beans and ends with the delicate process of roasting. A key element in this journey is the coffee roaster, which can dramatically impact the flavor, aroma, and overall quality of the coffee. Among the top choices for professionals and enthusiasts alike is the Stronghold roaster, a cutting-edge machine known for its innovation and precision. 

Sponsored Content, News from Our Partners

Latest Announcements

 
SCA News
Rules & Regulations Released for the 2025 World Brewers Cup
World Coffee Championships
Rules & Regulations Released for the 2025 World Brewers Cup
World Coffee Championships

Rules & Regulations Released for the 2025 World Brewers Cup

World Coffee Championships
The SCA Officially Adopts CVA Descriptive and Affective Assessments as New Cupping Standards
Coffee Value Assessment
The SCA Officially Adopts CVA Descriptive and Affective Assessments as New Cupping Standards
Coffee Value Assessment

Following a preliminary release in June, the Specialty Coffee Association (SCA) is proud to announce the adoption of three Coffee Value Assessment components as its official cupping standards: SCA-102 Sample Preparation and Cupping Mechanics, SCA-103 Descriptive Assessment, and SCA-104 Affective Assessment. These standards, approved by the SCA Standards Development Panel, supersede the 2004 Cupping Protocol and Form, advancing the SCA’s comprehensive approach to coffee evaluation. Use these free resources in your cupping practice at sca.coffee/value-assessment

Coffee Value Assessment
Rules & Regulations Released for the 2025 World Coffee Roasting Championship
World Coffee Championships
Rules & Regulations Released for the 2025 World Coffee Roasting Championship
World Coffee Championships

Rules & Regulations Released for the 2025 World Coffee Roasting Championship

World Coffee Championships
Announcing the Educator Summit 2024 Series Event Locations Across Asia
Education, Educator Summit
Announcing the Educator Summit 2024 Series Event Locations Across Asia
Education, Educator Summit

Following the success of the 2023 Educator Summits, the Specialty Coffee Association (SCA) is thrilled to announce the upcoming dates and locations for the Educator Summit 2024 Series across Asia. Happening December 3, 2024 in Juengpyeong, Korea, December 8, 2024 in Bangkok, Thailand and December 10, 2024 in Taipei, Taiwan. Learn more and register at education.sca.coffee

Education, Educator Summit
 

Community Stories

 
SCA News
The SCA Officially Adopts CVA Descriptive and Affective Assessments as New Cupping Standards
Coffee Value Assessment
The SCA Officially Adopts CVA Descriptive and Affective Assessments as New Cupping Standards
Coffee Value Assessment

Following a preliminary release in June, the Specialty Coffee Association (SCA) is proud to announce the adoption of three Coffee Value Assessment components as its official cupping standards: SCA-102 Sample Preparation and Cupping Mechanics, SCA-103 Descriptive Assessment, and SCA-104 Affective Assessment. These standards, approved by the SCA Standards Development Panel, supersede the 2004 Cupping Protocol and Form, advancing the SCA’s comprehensive approach to coffee evaluation. Use these free resources in your cupping practice at sca.coffee/value-assessment

Coffee Value Assessment
Webinar: Meet the Members of the 2025 SCA Board of Directors
SCA Board of Directors
Webinar: Meet the Members of the 2025 SCA Board of Directors
SCA Board of Directors

As presented to SCA members on August 30, the SCA Board of Directors, led by President Pamela Chng, nominated a group of seven professionals from a pool of dozens who responded to our annual call for nominations made in June. As the number of candidates this year is equal to the number of open seats, there is no need to proceed with a voting process, and the SCA Board has confirmed the seven professionals listed below as members of the SCA Board of Directors, in accordance with Section 7.4(f) of the SCA Bylaws.

SCA Board of Directors
 
 

Read

SCA News
The SCA Officially Adopts CVA Descriptive and Affective Assessments as New Cupping Standards
Coffee Value Assessment
The SCA Officially Adopts CVA Descriptive and Affective Assessments as New Cupping Standards
Coffee Value Assessment

Following a preliminary release in June, the Specialty Coffee Association (SCA) is proud to announce the adoption of three Coffee Value Assessment components as its official cupping standards: SCA-102 Sample Preparation and Cupping Mechanics, SCA-103 Descriptive Assessment, and SCA-104 Affective Assessment. These standards, approved by the SCA Standards Development Panel, supersede the 2004 Cupping Protocol and Form, advancing the SCA’s comprehensive approach to coffee evaluation. Use these free resources in your cupping practice at sca.coffee/value-assessment

Coffee Value Assessment
Meet the Coffee Value Assessment (CVA) for Cuppers Course
Coffee Value Assessment
Meet the Coffee Value Assessment (CVA) for Cuppers Course
Coffee Value Assessment

The Coffee Value Assessment (CVA) for Cuppers Course is a two-day, immersive professional development experience tailored specifically for coffee cuppers and other sensory professionals.

Coffee Value Assessment
Introducing the Next Phase of the Coffee Value Assessment
Coffee Value Assessment
Introducing the Next Phase of the Coffee Value Assessment
Coffee Value Assessment

After valuable input from 800 Early Adopters, community groups, and various industry stakeholders, we are progressing to the next phase of the SCA Coffee Value Assessment—the tool the global industry uses to discover value in coffee!

Coffee Value Assessment
 

Watch

 
SCA News
Is It Good? A Generous Exploration of Memorable Cafe Experiences | Coffee Retail Summit 2023
Coffee Retail Summit, CRS 2023
Is It Good? A Generous Exploration of Memorable Cafe Experiences | Coffee Retail Summit 2023
Coffee Retail Summit, CRS 2023

Do people know what they want?

Coffee Retail Summit, CRS 2023
What We Can Still Do with E-Commerce | Coffee Retail Summit 2023
Coffee Retail Summit, CRS 2023
What We Can Still Do with E-Commerce | Coffee Retail Summit 2023
Coffee Retail Summit, CRS 2023

Yoonseo Choi advises coffee retailers on how to succeed in e-commerce.

Coffee Retail Summit, CRS 2023
What Point-of-sale Data Tells Us About Coffee Shops | Coffee Retail Summit 2023
Coffee Retail Summit, CRS 2023
What Point-of-sale Data Tells Us About Coffee Shops | Coffee Retail Summit 2023
Coffee Retail Summit, CRS 2023

Payhere is a Point-of-Sale system chosen by one out of every three new coffee shops in Korea.

Coffee Retail Summit, CRS 2023
 

Listen

 
SCA News
Recap #27 | March 25, 2021

Kona coffee growers in Hawaii are now eligible for settlements in a 2019 class action lawsuit; Digital Coffee Future will host a series of webinars on the intersection of climate change and technology; Canadian chain Tim Horton’s has announced significant investment into the digital guest experience; UK press outlets cover the staying power of coffee consumption shifts.

Recap #26 | March 11, 2021

US coffee roasters have seen significant cost increases in their operations due to shipping and transport logistics; Demetria, an Israeli-Colombian food-tech startup, closed a seed funding round after emerging from “stealth”; Hurricanes devastated more than 200,000 hectares of crops in Central America last year; a new coffee trend is sweeping TikTok.

Recap #25 | February 25, 2021

World Coffee Research announces its next five year strategy will prioritize origin diversity; researchers at the the University of Reading, the Andean Information Network, and Pontificia Universidad Católica del Peru explore the similarities between Bolivia and Peru’s coffee and coca trades; 12 of the 16 winning lots in the recent ACE Private Collection auction with Hawaii’s Isla Custom Coffees featured controlled yeast fermentation in processing.

Recap #24 | February 11, 2021

The Alliance for Coffee Excellence announced a partnership with scientific traceability company, Oritain, to build a database of coffee origin “fingerprints”; a new study explores the relationship between coffee leaf rust and a co-evolved hyperparasite; the International Coffee Organization’s Coffee Development Report 2020 finds the that the value of annual coffee exports has more than quadrupled from 1991 to 2018.

Recap #23 | January 28, 2021

Rabobank Group, a lender known for financing agricultural traders, joined other commodity lenders in reducing its activity following a difficult year; the Hivos 2020 Coffee Barometer suggests there is little evidence coffee companies’ voluntary sustainability efforts have made an impact; Sucafina has announced a number of growth initiatives, including the acquisition of a Costa Coffee green supplier, Complete Coffee Limited; Seven Miles Coffee Roasters has launched a new telemetry system.

World Coffee Championships, WCC Podcast
Ep 06: "Worlds Apart" | World Coffee Championships Podcast
World Coffee Championships, WCC Podcast

“Worlds Apart” tells the stories of the World Coffee in Good Spirits Championship and the World Brewers Cup, two competitions that take vastly different approaches to growing the specialty coffee community. Along the way, co-host Kimberly Yer leads us through stories of unlikely inspiration, the value of setting expectations, the push and pull of subjectivity and objectivity, and the shape of things to come through interviews with Dave Jameson, Cheryl Lee Su Yin, Nick Cho, Chad Wang, and Kristina Jackson.

World Coffee Championships, WCC Podcast
 

25, A Publication of the SCA

SCA News
Exchanging Valuable Information | 25, Issue 22
Welcome, Issue 22
Exchanging Valuable Information | 25, Issue 22
Welcome, Issue 22

As incoming editor of 25, I’ve seen my first issue as a great reminder that every conversation we have about coffee is a chance to interrogate what we think we know.

Welcome, Issue 22
The Coffee Value Assessment: An Opportunity for Information Sharing | 25, Issue 22
Program Spotlight, CVA, Coffee Value Assessment, Issue 22
The Coffee Value Assessment: An Opportunity for Information Sharing | 25, Issue 22
Program Spotlight, CVA, Coffee Value Assessment, Issue 22

LAUREL CARMICHAEL, SCA Publications Manager, provides an update on the CVA, with a focus on its capacity for information-sharing.

Program Spotlight, CVA, Coffee Value Assessment, Issue 22
Mapping the Past to Model the Future: Exploring the Potential Effects of Climate Change on Coffee Flavor in Veracruz, Mexico | 25, Issue 22
Sustainability, Issue 22
Mapping the Past to Model the Future: Exploring the Potential Effects of Climate Change on Coffee Flavor in Veracruz, Mexico | 25, Issue 22
Sustainability, Issue 22

For her master's degree, environmental science researcher LORENA PIEDRA CASTILLO set out to model how climate change could affect coffee flavor, in the hope of providing coffee growers with valuable information to develop strategies to ensure the continued availability of high-quality coffee in Veracruz state, Mexico in the future. 

Sustainability, Issue 22
The Grounds for Sharing: A Comprehensive Analysis of Value Distribution in the Coffee Industry | 25, Issue 22
Sustainability, Issue 22
The Grounds for Sharing: A Comprehensive Analysis of Value Distribution in the Coffee Industry | 25, Issue 22
Sustainability, Issue 22

For her master's degree, environmental science researcher LORENA PIEDRA CASTILLO set out to model how climate change could affect coffee flavor, in the hope of providing coffee growers with valuable information to develop strategies to ensure the continued availability of high-quality coffee in Veracruz state, Mexico in the future. 

Sustainability, Issue 22
Cracking Coffee Regulation: The Coffee Supply Chain Challenges with EUDR Compliance | 25, Issue 22
Sustainability, Issue 22
Cracking Coffee Regulation: The Coffee Supply Chain Challenges with EUDR Compliance | 25, Issue 22
Sustainability, Issue 22

For her master's degree, environmental science researcher LORENA PIEDRA CASTILLO set out to model how climate change could affect coffee flavor, in the hope of providing coffee growers with valuable information to develop strategies to ensure the continued availability of high-quality coffee in Veracruz state, Mexico in the future. 

Sustainability, Issue 22
How Sweet Coffee Tastes! Towards an Understanding of Coffee Sweetness | 25, Issue 22
Issue 22, Research
How Sweet Coffee Tastes! Towards an Understanding of Coffee Sweetness | 25, Issue 22
Issue 22, Research

Researchers Dr. NANCY CORDOBA and Dr. DEVIN PETERSON, joined by PETER GIULIANO, share early results of a multi-year Coffee Science Foundation research project, undertaken at the Flavor Research and Education Center at Ohio State University, to establish foundational knowledge about the phenomenon of sweetness in coffee.

Issue 22, Research
Worth the Wait: How Cold Brew Differs from Chilled Hot Brew | 25, Issue 22
Issue 22, Research
Worth the Wait: How Cold Brew Differs from Chilled Hot Brew | 25, Issue 22
Issue 22, Research

Director of the University of California Davis Coffee Center, Professor WILLIAM RISTENPART shares a summary of a four-year-long project on cold brew.

Issue 22, Research
The Roots of Robusta: Cultivating Growth for a Species Once Overlooked | 25, Issue 22
Issue 22, Insight
The Roots of Robusta: Cultivating Growth for a Species Once Overlooked | 25, Issue 22
Issue 22, Insight

World Coffee Research’s MAEVE HOLLER and Dr. ROBERT KAWUKI write about how the organization is fast-tracking innovation for robusta to forge the future of coffee. 

Issue 22, Insight