Coffee Decoded: The Science of Plant-Based “Milks”
Welcome to Coffee, Decoded, the Specialty Coffee Association’s weekly column on science, research, and all things coffee knowledge.
PETER GIULIANO, the SCA's Senior Advisor for Scientific Communication dives into the composition and characteristics of three popular types of non-dairy “milks” or plant-based milk alternatives. This is a great read for anyone wanting to make informed decision about plant-based options for their café.
From Theory to Practice | 25, Issue 26
The Specialty Coffee Association (SCA) is pleased to announce the release of Issue 26 of 25, the SCA’s twice-yearly journal exploring the research, science, and ideas shaping specialty coffee. This issue focuses on bridging the gap between theory and practice, examining how knowledge moves between research institutions, coffee businesses, farms, and brew bars, and how new findings can inform decisions across the coffee value chain.
Coffee Decoded: Why Does Milk Foam? The Science Behind Your Cappuccino
Welcome to Coffee, Decoded, the Specialty Coffee Association’s weekly column on science, research, and all things coffee knowledge.
PETER GIULIANO, the SCA's Senior Advisor for Scientific Communication dives into the properties of milk that allow baristas to create incredible microfoam.
Announcing the 2025 SCA Annual Report
Closing out our five-year strategic plan, 2025 brought meaningful progress for the Specialty Coffee Association (SCA). Over the year, we assumed administration of the Q Grader License from the Coffee Quality Institute, formalized partnerships with the Colombian Coffee Growers Federation and the Specialty Coffee Associations of Brazil and Indonesia, and held World of Coffee in a coffee-producing country, Indonesia, for the first time.
Coffee Decoded: The Chemistry of Decaffeination
Welcome to Coffee, Decoded, the Specialty Coffee Association’s weekly column on science, research, and all things coffee knowledge.
PETER GIULIANO, the SCA's Senior Advisor for Scientific Communication explains the foundational chemistry behind many common decaffeination methods.
Meet the Members of the 2027 SCA Board of Directors
The SCA Board of Directors nominated three professionals who responded to our call for nominations this June
Coffee Decoded: What Makes Fruit-Dried Coffees Taste Fruity?
Welcome to Coffee, Decoded, the Specialty Coffee Association’s weekly column on science, research, and all things coffee knowledge.
PETER GIULIANO, the SCA's Senior Advisor for Scientific Communication explores why fruit-dried coffees (including natural processed coffees) can taste so FRUITY! The reasons may surprise you.
2027 World Cup Tasters Championship to Take Place in Bogotá
The 2027 World Cup Tasters Championship (WCTC) will take place at World of Coffee Bogotá, September 30 – October 2, 2027, joining the previously announced 2027 World Brewers Cup at the three-day event.
Beyond Extraction: How Grinder Design Shapes the Spectrum of Flavor Perception
The evolution of specialty coffee has fundamentally changed expectations around grinding. Grinding is no longer viewed merely as a passive mechanical step, but as an active instrument for shaping extraction, stabilizing flavor, and helping baristas and roasters extract coffee with greater clarity and consistency.
Coffee Decoded: What is Terroir in Coffee?
Welcome to Coffee, Decoded, the Specialty Coffee Association’s weekly column on science, research, and all things coffee knowledge.
PETER GIULIANO, the SCA's Senior Advisor for Scientific Communication investigates what the term “terroir” can mean in coffee.
Coffee Decoded: What Makes Coffee Bitter?
Welcome to Coffee, Decoded, the Specialty Coffee Association’s weekly column on science, research, and all things coffee knowledge.
PETER GIULIANO, the SCA's Senior Advisor for Scientific Communication explores the phenomenon of bitterness in coffee. Why does coffee taste bitter, and what are ways we can influence bitterness through coffee selection, brewing, and roasting?
Coffee Decoded: What’s the Difference Between Coffee Body and Mouthfeel?
Welcome to Coffee, Decoded, the Specialty Coffee Association’s weekly column on science, research, and all things coffee knowledge.
PETER GIULIANO, the SCA's Senior Advisor for Scientific Communication explains the terms “mouthfeel” and “body” in coffee, and explains why CVA assessments focus on “mouthfeel.”
SCA Establishes $1 Million Endowed Fellowship in Coffee Science at UC Davis
Specialty Coffee Association Establishes $1 Million Endowed Fellowship in Coffee Science at UC Davis
Coffee Decoded: What Is Shade Grown Coffee?
Welcome to Coffee, Decoded, the Specialty Coffee Association’s weekly column on science, research, and all things coffee knowledge.
PETER GIULIANO, the SCA's Senior Advisor for Scientific Communication explores different meanings and potential benefits of the shade grown coffee.
Coffee Decoded: What Are Coffee Concentrates? Why Are They So Popular?
Welcome to Coffee, Decoded, the Specialty Coffee Association’s weekly column on science, research, and all things coffee knowledge.
PETER GIULIANO, the SCA's Senior Advisor for Scientific Communication explains a trending topic: coffee concentrates. He investigates what defines a coffee concentrate and some methods used for concentrate preparation.
From Origin to Cup: Specialty Coffees Deserve the Right Water
World of Coffee is taking place in Latin America for the first time. As the 2026–2027 WBC Qualified Water Filtration Sponsor, BWT water+more, the water optimisation specialist for coffee preparation and the food service industry, will provide the water for the World Barista Championship and monitor its quality on site.
Coffee Decoded: The Science of “Dialing-In”
Welcome to Coffee, Decoded, the Specialty Coffee Association’s weekly column on science, research, and all things coffee knowledge.
PETER GIULIANO, the SCA's Senior Advisor for Scientific Communication helps us understand the science behind a key barista skill—dialling in. He also shares historic and recent research, as well as tools to help baristas in the process.
Presenting the Slate of Candidates for the 2027-2029 SCA Board of Directors Election and the Appointment of the Second Vice President
The Specialty Coffee Association (SCA) is pleased to announce the 2027-2029 Board of Directors Slate of Candidates and the Appointment of the Second Vice President.
Coffee Decoded: Why are they called coffee “beans”?
Welcome to Coffee, Decoded, the Specialty Coffee Association’s weekly column on science, research, and all things coffee knowledge.
PETER GIULIANO, the SCA's Senior Advisor for Scientific Communication addresses one of coffee’s most mysterious questions—why do we call coffee “beans”?
Announcing New SCA Chapter Committees in Europe
The Specialty Coffee Association (SCA) is pleased to announces 11 newly elected Chapter Committees who will serve their local specialty coffee communities over the next three years.