Coffee Decoded: What Are Coffee Concentrates? Why Are They So Popular?
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.
From Origin to Cup: Specialty Coffees Deserve the Right Water
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.
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.
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.
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 %!
Discover How Magnesium‑Optimized Water Unlocks the Full Potential of Coffee
At World of Coffee Brussels, BWT water+more is redefining what exceptional coffee can be. The message is bold and simple: great coffee starts with great water.