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?

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.

SCA Sustainability Director ANDRÉS MONTENEGRO hosts a conversation on doughnuts & coffee with ERINCH SAHAN of the Doughnut Economics Action Lab; discussing how embracing the circular economy can lead the coffee sector to a sustainable future and make coffee better, for all. Register on Zoom for Thursday August 17, at 4pm BST.

Lead author Dr. MACKENZIE BATALI shares the results of a controlled and systematic study exploring the impact of the cold brew process on the sensory profile of the beverage it produces, recently published in MDPI’s open access journal, Foods.

Undoubtedly, a high degree of obsession is required for engineering better coffee grinders in the pursuit of making coffee better. Re-engineering, tweaking, and testing with the objective of product improvement and optimization is the only road to the elusive grinding utopia. As with all great journeys the path is windy and long, and progress is realized in years, not days or months.