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.

The SCA Board of Directors nominated three professionals who responded to our call for nominations this June

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.

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.

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?

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.”

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.

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.

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.

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.

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. 

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”?

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.

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 %!