Sponsored Content by BWT water+more
World of Coffee (WOC) is the meeting point and showcase for the latest coffee trends. As the official Water Filtration sponsor of the World Barista Championships (WBC), BWT water+more will be presenting its latest development in Hall 1, Stand E301-E309. BWT best barista ROC Coffee prepares all local raw water for the perfect enjoyment of coffee. Trade visitors will also be able to meet the 2023 Barista World Champion, Boram Um.
Despite entering my sixth year of editing 25, I’m (somehow) still astonished at the organic way the editorial team often ends up with some kind of unifying link between all the features despite our best efforts to avoid any “theming” at the start of each cycle.
Read MoreMARY BASCO, SCA Research and Knowledge Development Programs Manager, outlines the Coffee Science Foundation’s 2024-2025 Research Agenda and outlines which research projects are on the horizon.
Read MoreCommodity market analyst JUDY GANES explains the Intercontinental Exchange grading process and considers how recent changes to this practice, which results in exchange-certified coffee and impacts levels of “certified stock,” are likely to impact C market dynamics.
Read MoreSCA Sustainability Director, ANDRÉS MONTENEGRO, writes an “after action review” on the SCA’s Equitable Value Distribution Survey tool, offering insights into its process, highlighting key elements from its results, and providing early insights into how these results will impact the SCA’s Sustainable Coffee Agenda.
Read MoreUniversity of California Davis Coffee Center scientists LAUDIA ANOKYE-BEMPAH, IRWIN R. DONIS-GONZÁLEZ, and WILLIAM D. RISTENPART describe research undertaken in 2023 with a goal of developing new roast color standards for the coffee industry.
Read MoreDrs. JOSHUA MÉNDEZ HARPER and CHRISTOPHER H. HENDON discuss the chemistry and physics behind the electrification of coffee during grinding, its effect on extraction, and strategies to mitigate it. All images are adapted from their recent academic publication “Moisture-Controlled Triboelectrification During Coffee Grinding,” published in Matter.
Read MoreCorresponding author MATEUS MANFRIN ARTÊNCIO shares the findings of a recent paper, “The Impact of Coffee Origin Information on Sensory and Hedonic Judgment of Fine Amazonian Robusta Coffee,” published in the Journal of Sensory Studies, confirming the significant influence of origin information on the sensory perception of professional coffee tasters.
Read MoreALEXA ROMANO explores the emergence of specialty coffee culture as an embedded subculture within the broader coffee industry, and how the resulting shift from passive to active consumption asks us to rethink the consumer’s role in value creation and distribution.
Read MoreThe Zurich University of Applied Sciences (ZHAW), in collaboration with the Specialty Coffee Association (SCA), has opened registration for the CAS in Coffee Excellence 2024/2025 graduate certificate program intake of the Certificate of Advanced Studies in Coffee Excellence.
Read MoreJoin us for “Brewing Value: A Webinar on the Equitable Value Distribution Report” happening Tuesday, March 26th at 9am PDT, 12pm EDT, and 4pm GMT on Zoom.
Read MoreThe Specialty Coffee Association (SCA) is proud to announce the release of its latest report, titled "Equitable Value Distribution Survey Findings," marking a significant milestone in the effort to shape mindsets and business behaviors in order to foster equitable value distribution as a sustainability tool for the specialty coffee sector.
Read MoreThe SCA Spain Chapter has selected four new coordinators to join the committee for a two-year term.
Read MoreThe SCA Portugal Chapter has selected four new coordinators to join the committee for a two-year term.
Read MoreThe SCA Portugal Chapter has selected four new coordinators to join the committee for a two-year term.
Read MoreThe SCA Netherlands Chapter has selected four new coordinators to join the committee for a two-year term.
Read MoreIf you are an SCA member based in Romania, cast your vote for the SCA Romania Chapter committee now.
Read MoreIf you are an SCA member based in Portugal, cast your vote for the SCA Portugal Chapter committee now.
Read MoreSponsored Content by Nestlé Professional
At Nestlé Professional, we're on a journey fuelled by our love for coffee. Our commitment is unwavering, and our goal is simple: to help our customers provide exceptional coffee experiences to their consumers. With teams spanning over 150 countries, coffee training centers in every region, and coffee experts and baristas embedded in local Nestlé markets, we're a global community of passionate coffee professionals dedicated to nurturing specialty coffee worldwide and fortifying the coffee industry.
Read More2023 Re:co Fellow RAGHUNATH RAJARAM, co-founder of Aramse, links their work to revive and modernize the South Indian Filter to the concept of value creation, reminding us that solutions to existing or emerging problems may already exist—and that they may hold the key to keeping more value where it’s created.
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