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.
Coffee Decoded: Why is Coffee Crema So Important?
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 shares why crema is important in espresso—and it’s not the visual!
Coffee Decoded: Is Tasting Coffee Good for Your Brain?
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 what something known as the “olfactory system” works and how we can train our brain to better identify aroma in coffee.
Coffee Decoded: What is “fresh crop” 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 helps us understand what coffee professionals mean when they talk about “green coffee aging.” What happens to the beans over time, and why?
Coffee Decoded: What is “freshly roasted” 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 helps us understand the science behind “freshly roasted coffee” and what implications freshness has for flavor.
New Release: 2026 National Coffee Data Trends Specialty Coffee Report
Specialty coffee remains America's coffee of choice, with younger adults driving sustained growth in the 2026 NCDT Specialty Coffee Report.
Two GE CAFÉ™ Coffee Makers Added to the SCA Certified Home Brewers List
The Specialty Coffee Association (SCA) is proud to announce new additions to the Certified Home Brewers list.
Coffee Decoded: What is “baked” 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 helps us understand what coffee professionals mean by the term “baked coffee” and whether common theories about what causes “baking” are supported by science.
Coffee Decoded: Smellwords
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 discusses words we use to describe what we smell in coffee. He shares why talking about smell can be so complicated, and how we can build a common language to communicate and share this wonderful sense.
The Coffee Value Assessment is Now Available on Two New Digital Platforms: TheBeanGeek and Quantify CVA
The Specialty Coffee Association (SCA) is proud to announce that the Coffee Value Assessment (CVA) and its tools are now available to use in the digital space, on two platforms.
Coffee Decoded: How Much Coffee Does It Take To Make 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 discusses how much of coffee’s original cherry mass we actually consume—less than 3 %!
Coffee Decoded: The Challenge of Flavor Chemistry 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 writes about flavor chemistry in coffee: how can we understand the compounds behind what we taste and smell?
Coffee Decoded: Flavor from the Fires–Why Roast Color Matters
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 impact of roast color on coffee flavor
Coffee Decoded: Why is Roast Level so Important to Consumers?
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 history of coffee roasting and why roast level matters so much to consumers.
Coffee Decoded: Can We Smell Sweetness?
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 mystery of coffee sweetness: How do we perceive it? What causes it? Can we smell it?
Now Accepting Nominations for the 2027-2029 SCA Board of Directors
The Specialty Coffee Association is now accepting nominations for the 2027-2029 SCA Board of Directors. The SCA will announce the slate of candidates selected through the interview process by August 27.