Scheduled to take place April 10-12, 2026, in San Diego, California, World of Coffee is the flagship North American trade show formerly known as Specialty Coffee Expo. The event is due to welcome over 15,000 attendees from more than 90 countries, showcasing the best in the global specialty coffee industry; innovation, culture, and sustainability as well as several networking and business growth opportunities.

The Specialty Coffee Association (SCA) is showcasing its SCA Certified Home Brewers Program, featuring home coffee makers that meet the organization’s rigorous standards for water temperature, brew time, extraction quality, and consistency. Every brewer in the program is tested to ensure consumers can enjoy scientifically better coffee. More information and the full list of certified brewers are available at sca.coffee/certified-home-brewer.

The Specialty Coffee Association (SCA) announces the new Qualified Filter Grinder Sponsor for the 2026–2029 World Brewers Cup (WBrC), marking the first Qualified sponsorship for this competition.

IARA NORONHA, Algrano's Content Team Lead, shares practical insights on how to manage business risks as a roaster. This article is based on a lecture given by Algrano CEO, RAPHAEL STUDER, at the Coffee Science and Education Summit at the Coffee Excellence Center, Zürich University of Applied Sciences.

DAPHNE ALLISON a trained therapist and former coffee professional, shares practical insights into how to build psychological safety in specialty coffee workplaces, and why it’s so important.

The Specialty Coffee Association (SCA) announces the Qualified Sponsors for the 2026–2027 World Barista Championship (WBC), marking the beginning of a new two-year cycle dedicated to elevating excellence, fostering innovation, and strengthening the global specialty coffee community. 

ELISA CRISCIONE, Founder & CEO of Digital Coffee Future, shares practical strategies for how specialty coffee companies can collect, manage, and visualize data in this two-part series. 

LESLY NASSILA was delighted to speak with DR. ARSHIYA BOSE of Black Baza Coffee Co., the winner of the for-profit category in the 2025 SCA Sustainability Awards. Black Baza Coffee Co. is a self-described “activist company”, coffee roaster and green bean business based out of Bangalore, India. Founded by Dr. Arshiya Bose, this women-led enterprise seeks to reimagine the coffee value chain to ensure both people and nature can thrive.  

LESLY NASSILA spoke with COLLEEN ANUNU, Senior Advisor for Coffee at Fairtrade International, the non-profit winner of the Specialty Coffee Association’s (SCA’s) 2025 Sustainability Awards. Lesly and Colleen discussed how the organization places farmers at the center of its model—empowering them through decision-making power and control over how Fairtrade premiums are used. While Fairtrade is best known for providing coffee smallholders with an economic safety net, it also supports their transition toward deforestation-free and more sustainable agriculture through an EUDR-focused partnership with Satelligence. Anunu emphasizes that relational value chains and pricing premiums are not mutually exclusive, reminding the coffee industry that both can coexist to build a more equitable and resilient sector.

In this first instalment of a two-part series,ELISA CRISCIONE, Founder & CEO of Digital Coffee Future, shares practical strategies for how specialty coffee companies can collect, manage, and visualize data.

Back from Milan, BWT water+more can look back upon a successful HOST 2025. As the the 2022-2025 Official Water Filtration Sponsor for the World Barista Championship, the company provided perfect water on the world championship stage and captivated visitors to its own booth with an impressive presentation. 

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.

The coffee sector is in constant flux. Increasingly our definitions of consumer, creator, and producer are blurring. The way we drink coffee is changing, even how we define the term “coffee” itself.

JENN RUGOLO, Specialty Coffee Association Innovation Officer, shares early insights from a project exploring the possibility of building a common language around green coffee identity.

Green coffee sales representative and author KOSTA KALLIVROUSIS offers insights and new marketing strategies that engage “digital natives,” the postmillennial generation that is evolving the relationship between brands and consumers.

The SCA’s Publications Manager, LAUREL CARMICHAEL, introduces a Coffee Science Foundation research project on the sensory impact of physical defects in green coffee, undertaken at the Coffee Excellence Center at the Zurich University of Applied Sciences. 

Scholar and PhD candidate JORDAN BUCHANAN shares their research into the rise of the specialty café scene in Puebla state, Mexico, focusing on the journey and testimony of coffee-shop owners.

PhD student ANNA LUIZA SANTANA NEVES shares their research into Brazil’s everyday and culturally informed coffee and food pairings, from pão de queijo to chocolate.

Communications expert and researcher DANIEL MURAGA shares insights into Kenya’s domestic specialty coffee consumption, tracing how migration, economic shifts, and urbanization have fueled a dynamic local café and roasting scene, blurring the distinction between “producing country” and “consuming country.”

Writer and anthropologist ALEXA ROMANO and researcher and strategist VERA ESPÍNDOLA RAFAEL draw on two intentional dialogues, held at the Women-Powered Coffee Summit in 2024, to look at the value of dialogue to understand the needs and realities of coffee producers, particularly women.