Issue 17 may feel like an odd milestone for a publication named 25, but it coincides with our rapidly approaching fifth anniversary, both as a publication and as a unified organization.

Read, 25, AnnouncementsSpecialty Coffee AssociationApril 25, 2022Welcome, Issue 17

Standard Development at the SCA: A Tool to Create Value for the Community | 25, Issue 17

Our industry is characterized by creative, free spirits, passionate about expressing themselves through coffee—which is why the word “standard” is not always well received. Dr. MARIO FERNANDEZ-ALDUENDA explains the checks and balances of the SCA’s new standards development system.

Read, 25Specialty Coffee AssociationApril 25, 2022Issue 17, Program Spotlight, SCA Standards

Climate Change, Coffee Quandry: What We Know (and Need to Know) About Climate Change’s Impact on Coffee Quality | 25, Issue 17

Corresponding author Dr. SELENA AHMED outlines the findings of a systematic review of research conducted to better understand climate change’s impact on coffee quality, what prompted the review, and what we need to research next.

Read, 25Specialty Coffee AssociationApril 25, 2022Issue 17, Sustainability

Jaago and Smell the Coffee: Deanonymizing (and Decolonizing) Indian Coffee | 25, Issue 17

Origin stories do more than add color to your cup: these extrinsic attributes are an integral part of determining the price we pay (and that farmers earn) for coffee. NAMISHA PARTHASARATHY explores the history, challenges, and opportunities of specialty coffee in India.

Read, 25Specialty Coffee AssociationApril 25, 2022Issue 17, Sustainability

The Color in Your Cup: Roast Level and Brew Temperature Significantly Affect the Color of Brewed Coffee | 25, Issue 17

Lead author SARA YEAGER shares the findings of a recently published paper, “Roast Level and Brew Temperature Significantly Affect the Color of Brewed Coffee,” published in the Journal of Food Science, exploring how coffee beverage color varies with origin, roast level, and brew temperature.

Read, 25Specialty Coffee AssociationApril 25, 2022Issue 17, Cold Brew, Research

How Strong is the Coffee You’re Cupping? New Model Captures the Equilibrium Extraction Nature of Full Immersion Brewing | 25, Issue 17

Lead Author JIEXIN LIANG shares findings of a recent paper, “An Equilibrium Desorption Model for Strength and Extraction Yield of Full Immersion Brewed Coffee,” published in Scientific Reports, that outlines a predictive model for the equilibrium strength and extraction of “full immersion brewed coffee” (cupping) between 80°C and 99°C (176°F and 210°F) and suggests we’re more easily able to control our total dissolved solids (TDS) via brew ratio instead of our extraction yield (E).

Read, 25Specialty Coffee AssociationApril 25, 2022Cold Brew, Research, Brewing Fundamentals, Issue 17

From Sea to Shining Sea: Coffee’s Transport and Expanding Our Definition of “the Middle People” | 25, Issue 17

Efforts to make coffee’s supply chain more sustainable have resulted in more awareness of the labor it takes to produce coffee, but some parts of the chain remain overlooked. ERIKA KOSS sheds light on the vital human labor that makes it possible for farmers to be paid and for baristas to serve coffee.

Read, 25Specialty Coffee AssociationApril 25, 2022Issue 17, Viewpoint

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