Visitor registration is now open for the 2022 World of Coffee taking place June 23-25, 2022 at the Milan Convention Center in Milan, Italy!

We have just announced the winners of the 2022 Coffee Design Awards—the prestigious award for great design in the coffee industry. Find out who the winners were!

Registration is now open for the 2022 Specialty Coffee Expo taking place April 8 – 10, 2022 at the Boston Convention and Exhibition Center in Boston, Massachusetts

We’re thrilled to announce that nominations are now open for the 2022 Sustainability Awards! The deadline to submit an application is January 7, 2022. There are three categories in the 2022 Sustainability Awards: Business Model, Individual, and Project.

PETER GIULIANO, Chief Research Officer of the SCA and Executive Director of the Coffee Science Foundation, interviews lead author SARA YEAGER, Coffee Scientist at Toddy, about the newly published article, “Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition,” authored by Sara E. Yeager, Dr. Mackenzie E. Batali, Professor Jean-Xavier Guinard, and Professor William D. Ristenpart.

The 2021 Milan World Coffee Championships, featuring the World Barista Championship, World Brewers Cup, and World Cup Tasters Championship, will take place at HostMilano, Italy, this week from October 23-26.

KATIE VON DER LIETH and KYONGHEE SHIN share the results of the Korean and Chinese language editions of the survey, highlighting interesting findings and making comparisons between language groups and geographies.

ANA VALENCIA speaks with KIM ELENA IONESCU and VERA ESPÍNDOLA about the compounding impacts of natural disasters on coffee growing regions and asks: What can we do to help?

SHAKEEL PADAMSEY, DANA SIEDEM, and MICHAEL BUTEERA MUGISHA explore the challenges and opportunities of coffee production in Uganda.

“As I am fond of saying, we taste more than what’s just in the food when we eat: flavor, as I and many other believe, is in the mind.” Assistant Professor of Food Science QIAN JANICE WANG shares the results of a live experiment conducted at Sensory Summit EU in February 2020.

A new study by researchers at the UC Davis Coffee Center, titled “Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee,” was published today in the prestigious journal Scientific Reports. PETER GIULIANO, Chief Research Officer of the SCA and Executive Director of the Coffee Science Foundation, interviews Professor WILLIAM RISTENPART, Director of the UC Davis Coffee Center, about the newly published article.

Beyond the current Covid-19 crisis, our industry has known for quite a while that we are facing sustainability issues we need to consider if we want to keep selling specialty coffee in the future. MARIO FERNÁNDEZ, Technical Director of the Specialty Coffee Association, explores the opportunities of specialty C. canephora.

In America, the coffee industry is primarily business. If I have an idea that will revolutionize the industry, as an individual, I’m free to take my vision and run with it. LABAN NJUGUNA explores the role of government agencies and the importance of making information available to growers in a Viewpoint feature for SCA News.

My name is Miles, I’m a Business Development Manager at IKAWA, a former AST and roasting educator, and a black coffee professional. Moving through life as a member of the minority, the layers of my identity are always front of mind. Even the same when participating in coffee: I’m a woman who roasts coffee in a male-dominated sector, as well as a Black person working in a white-dominated industry.

There are times in the history of an industry when discussions and decisions must be made regarding the definition, identity, or purity of a product. MARIO FERNÁNDEZ, Technical Director of the Specialty Coffee Association, traces the debates around coffee’s identity, from the first to the third wave.

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.

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.

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

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.