There are many memorable cups of tea. For me, the most memorable cups are those that change the way we look at the world, the cups that spur action and shape the direction of what we do. It has been more than a decade since a cup of green Pu-erh drove my research journey to examine the effects of climate change on tea quality.
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Coffee is a Muslim beverage which originated in the Middle East. So what, in design terms, has the region bequeathed to global coffee culture? JONATHAN MORRIS takes us on a journey through the annals of coffee vessels in Issue 4 of 25 Magazine.
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The Teams Competition has been an exciting evolution in the World Barista Championship. CERIANNE BURY talks to members of the 2017 winning team, Team Tamper, and learns how the competition has helped them grow as baristas in Issue 4 of 25 Magazine.
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Ethiopia needs little introduction in terms of coffee. Often quoted as the birthplace of Arabica, and known for its wide range of unique flavor profiles, it regularly ranks among the favorite producing countries for baristas and coffee lovers. But how well do we know this large and diverse origin country? Not that well it turns out – until now.
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Welcome to our fourth issue of 25, your SCA publication sharing specialty coffee insights, trends, and most importantly stories from our specialty community.
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World of Coffee's Best New Product Competition Amsterdam 2018 entry submission is now open! This competition recognizes new products judged on their quality and value to the specialty coffee and tea industry.
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CHAD TREWICK introduces the main discussion points in the SCA’s Farm Profitability Report in Issue 3 of 25 Magazine.
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As told to ELIZABETH DOERR for 25 Magazine, Issue 3: Online Exclusives.
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As we mark our first anniversary as a global Specialty Coffee Association, we look to the future with optimism.
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CHAD TREWICK introduce los puntos principales del informe de la SCA Farm Profitability Report.
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¿Qué es lo que hace que los productos alimentarios sean exclusivos de una región, y cómo se protegen desde los países de la UE y el resto del mundo conforme a la ley? RUTH HEGARTY examina los pros y los contras de las indicaciones geográficas.
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Over 65 million people around the world have been forced to leave their homes. As levels of displacement reach crisis point, one coffee company in the US is helping refugees settle in their new country by equipping them with the skills needed to become successful baristas.
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In an industry as dynamic and progressive as specialty coffee, the only constant is constant change. DAVID FASMAN examines the findings of the 2017 Barista Guild of America Espresso Survey in Issue 3 of 25 Magazine.
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MOHAMED NOUH GES, a director of the Somali Coffee Association and advisor to the Somali Ministry of Agriculture, recalls the warm welcome he received on his recent visit to the Central American country in Issue 3 of 25 Magazine.
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I am often asked how I, as a business owner who happens to be a woman of color, maneuver an industry where there are few people who look like me. One thing that I have learned through my career in coffee is that progress towards diversity doesn’t often follow a linear path. It is filled with challenges and setbacks. Progress is not always clear and at times doesn’t appear noticeable.
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What makes a food product unique to one region, and how do countries in the EU and elsewhere protect them in law? RUTH HEGARTY examines the pros and cons of geographical indications in Issue 3 of 25 Magazine.
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Let’s focus for a moment on the retailer segment of the industry. Perhaps you can think back to a conversation you have had with a friend at a coffee event. You and your friend both own a coffee shop and the conversation may have gone something like this…
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Whether at home, in a coffee shop or in the workplace, our surroundings also have a big impact on where and when we choose to savor the moment.
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How many people in the United States drink specialty coffee? What is the demand for specialty coffee? How has that grown over time? These are a few of the most common questions we at the SCA get from coffee professionals, journalists, and researchers. Here’s what we know.
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