The Specialty Coffee Association (SCA) is pleased to announce 11 newly elected Chapter Committees who will serve their local specialty coffee communities over the next three years.

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!

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.

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?

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.

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.

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.

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 %!