In some ways, this issue is all about rebuilding our industry’s foundations.

DAGMAWI I.E. explores the long, obscured history of Ethiopian coffee as told by others, and how owning and changing the narrative can lead it to a more sustainable future.

Postdoctoral scholar SCOTT FROST, PhD candidate MACKENZIE BATALI, Professor JEAN-XAVIER GUINARD, and Professor WILLIAM D. RISTENPART share the results of sensory descriptive experiments at the UC Davis Coffee Center, revealing new trends in brewed coffee that suggest an updated brewing control chart.

LISA ANTOSHAK and EVIE SMITH share the results of an interdisciplinary research project conducted during the summer of 2019 that sought to learn more about the biggest challenges facing coffee producers today.

NICOLE LIN and CHARLEY BIDDLE share their view of the Chinese coffee market, tracing its rise through to the unexpected impacts of 2020’s COVID-19 pandemic.

Professor LOURIVAL CARMO MÔNACO, a geneticist who took part in the coffee journey that identified several coffee varieties we enjoy nearly 60 years later, recalls the mission. As told to JONAS LEME FERRARESSO.

JESSICA HERNANDEZ visits Oaxaca, Mexico.

In 2003, the SCA put forward a Cupping Protocol as a tool to discover a coffee’s value and sensory attributes. We’re revisiting this protocol now and are asking for input from you, our community of coffee professionals and connoisseurs.

We are actively seeking proposals from individuals from all backgrounds to lead virtual workshops in 2021. Our workshops aim to provide a venue for a more in-depth understanding of different topics relevant to specialty coffee.

This week, GOSIA LENSZIOSZEK, Coffee Excellence Manager, tells us about Matthew Algie’s Premier Training Campuses.

This week, FRANÇOISE RISBOURG, shares her distance learning experience. Originally from Lille, where she worked as a Head of Consumer Experience at a global fashion company based in Denmark, but once COVID-19 hit, she relocated to the United Kingdom and is now looking for her next challenge.

The Specialty Coffee Association (SCA) has chosen the University of Oregon for a four-year espresso extraction research project, supported by the Simonelli Group, "Towards a Deeper Understanding of Espresso Extraction."

The project is slated to run for two years and is aimed at understanding how packaging affects and influences consumers’ perceptions of specialty coffee quality, attributes, and value.

This week, BRITTANY HORN, co-owner, co-founder, and Authorized Specialty Coffee Trainer (AST) tells us about Pacific Coffee Research’s Premiere Training Campus located in Kailua Kona, Hawaiʻi Island.

This week, ANA LUIZA PELLICER, originally from Monte Santo de Minas, shares the beginning her journey into specialty coffee and experience with distance learning.

As presented to SCA members on September 1, the SCA Board of Directors, led by President Christina Meinl, nominated a group of eight professionals from a pool of dozens who responded to our annual call for nominations made in June. As the number of candidates this year is equal to the number of open seats, there is no need to proceed with a voting process, and the SCA Board has confirmed the eight professionals listed below as members of the SCA Board of Directors, in accordance with Section 7.4(h) of the SCA Bylaws.

This week, PASTOR VALERO, a lead barista and production roaster in a café in Buenos Aires, Argentina, shares his experience of distance learning. While living in Venezuela, Pastor fell in love with coffee after taking a course and receiving an SCA certificate in 2013.

“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.

SCA members in Sweden cast their ballots in the 2020 elections to select their new leadership. Today, we are pleased to welcome the SCA Sweden Chapter’s new committee.

Join us for a brand new discussion series exploring the central activities in the coffee value chain.