Rebuilding Our Foundations | 25, Issue 13

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

Read, 25, AnnouncementsSpecialty Coffee AssociationDecember 11, 2020Welcome, Issue 13

Ethiopian Coffee: The Untold Story of Beauty and the Waves to Come | 25, Issue 13

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.

Read, 25Specialty Coffee AssociationDecember 11, 2020Issue 13, Spotlight

Towards a New Brewing Chart | 25, Issue 13

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.

Read, 25Specialty Coffee AssociationDecember 11, 2020Issue 13, Research, Brewing Fundamentals

Trouble Brewing: Climate Change, Labor Migration, and Implications for the Sustainability of the Coffee Industry | 25, Issue 13

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.

Read, 25Specialty Coffee AssociationDecember 11, 2020Issue 13, Sustainability

An Emerging Market: The Rise of China’s Coffee Drinking Culture | 25, Issue 13

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.

Read, 25Specialty Coffee AssociationDecember 11, 2020Issue 13, Insight

An Unprecedented Journey: The FAO Coffee Mission to Ethiopia | 25, Issue 13

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.

Read, 25Specialty Coffee AssociationDecember 11, 2020Issue 13, Viewpoint

Corn, Chile, Cacao | 25, Issue 13

JESSICA HERNANDEZ visits Oaxaca, Mexico.

Read, 25Specialty Coffee AssociationDecember 11, 2020Issue 13, Destinations

Reviewing the SCA Cupping Protocol—A New Survey

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.

Read, AnnouncementsSCA StaffDecember 8, 2020Research, Coffee Value Assessment

Deliver an Educational Workshop with SCA

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.

Announcements, ReadSCA StaffDecember 7, 2020

Premier Training Campus Spotlight: Matthew Algie

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

Read, CommunitySpecialty Coffee AssociationNovember 26, 2020Education, Premier Training Campus

Distance Learning Spotlight: Françoise Risbourg

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.

Community, ReadSpecialty Coffee AssociationNovember 19, 2020Education, Coffee Skills Program, Distance Learning

University of Oregon in Eugene Awarded Grant for New Espresso Brewing Control Chart

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."

Read, AnnouncementsGuest UserNovember 12, 2020Research

SCA and Savor Brands Partner on Two-Year Research About Packaging and Flavor Perception

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.

Read, AnnouncementsGuest UserNovember 12, 2020Research

Premier Training Campus Spotlight: Pacific Coffee Research

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.

Read, CommunitySpecialty Coffee AssociationNovember 12, 2020Education, Premier Training Campus

Distance Learning Spotlight: Ana Luiza Pellicer

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

Community, ReadSpecialty Coffee AssociationNovember 5, 2020Education, Coffee Skills Program, Distance Learning

Webinar: Meet the Members of the 2021-2022 SCA Board of Directors

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.

Distance Learning Spotlight: Pastor Valero

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.

Community, ReadSpecialty Coffee AssociationOctober 23, 2020Education, Coffee Skills Program, Distance Learning

Multisensory Perception of Flavor: Investigating the Role of Cup Color and Weight on Coffee Evaluation

“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.

Read, FeaturesSCA StaffOctober 23, 2020Sensory Summit, Insight

Presenting the 2020 SCA Sweden Chapter Committee

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.

Read, CommunityJackie MaloneOctober 21, 2020Elections, Chapters

Announcing A Systems Map Discussion Series

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

Read, AnnouncementsSpecialty Coffee AssociationOctober 15, 2020Sustainability, Price Crisis, Systems Map

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