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.
Inside Issue 26, readers will discover research and perspectives spanning consumer preferences, coffee chemistry, sensory evaluation, brewing, and sustainability. Explore how virtual reality is helping researchers understand coffee purchasing decisions, how sharing cupping information can strengthen relationships between farmers and buyers in Colombia, and what science reveals about aroma perception and acidity in brewed coffee. The issue also examines how coffee businesses are responding to trade uncertainty, how consumer research can inform buying and selling decisions, and the science behind the SCA Certification Program.
Print copies of Issue 26 are now in the mail, and the full issue is available digitally through the SCA portal. Log in to the SCA portal to read the latest issue. Don't have an account? You can create one for free to access 25 and explore the research and insights available through the SCA.
