In this issue, we’re taking a step back and focusing on some big questions that could shape the future of our industry.

Read, 25, AnnouncementsJenn RugoloApril 30, 2020Issue 12, Welcome

Dr. ILJA CROIJMANS explores why the vocabulary we use to describe aromas matters, sharing findings of previous research on the evolution of sensory language from hunter-gathers to wine and coffee professionals.

Read, 25, FeaturesDr. Ilja CroijmansApril 30, 2020Issue 12, Spotlight

Taking Less, Not Giving More - 25, Issue 12

JENN RUGOLO distils findings of the SCA’s Price Crisis Response (PCR) report and offers some ways we can begin to put some of the report’s recommendations into practice immediately.

Read, 25, FeaturesJenn RugoloApril 30, 2020Issue 12, Sustainability, Price Crisis

Understanding Coffee's Global Growth - 25, Issue 12

Specialty Coffee Association CEO YANNIS APOSTOLOPOULOS shares findings from the recent Coffee Growth Dynamics Report from Euromonitor International.

Read, 25, FeaturesYannis ApostolopoulosApril 30, 2020Issue 12, Research

Step Right Up - 25, Issue 12

We know that high-quality coffee comes at a cost, but what are the unseen costs of selling that coffee with a story? EVER MEISTER asks herself this question every day—and now she’s asking all of us.

Read, 25, FeaturesEver MeisterApril 30, 2020Issue 12, Viewpoint

The Real Deal - 25, Issue 12

NOA BERGER explores some of the different ways packaging helps to construct different types of authenticity.

Read, 25, FeaturesNoa BergerApril 30, 2020Issue 12, Insight

A Thriving Community: Steve Moloney Visits Helsinki - 25, Issue 12

Sitting at the crossroads between Scandinavia and the Baltics, Helsinki has this wonderfully Finnish feeling about it while remaining accessible, vibrant, and dynamic.

Read, 25, Community, FeaturesSteven MoloneyApril 30, 2020Issue 12, Destinations

Understanding Coffee Professionals’ Flavor Vocabulary: Early Results of a Brief Study - Issue 12 Online Exclusive

“An update on the status of coffee vocabulary is very much called for,” wrote Ilja. And so, when presenting this work at Sensory Summit in Zurich—complete with wine and coffee samples—Ilja also collected data.

Read, 25, FeaturesDr. Ilja CroijmansApril 30, 202025 Online Exclusive, Issue 12

#MakeCoffeeBetter