The Ratio Six Coffee Maker has been awarded the Specialty Coffee Association (SCA) Certified Home Brewer mark. In a crowded and competitive market, the SCA Certified Home Brewer mark helps consumers find and choose the best coffee makers, backed by the science and experience of the Specialty Coffee Association. Certified Home Brewers are thoroughly tested in the laboratory and must meet the SCA’s quality standards for brewing specialty coffee at home.

For 2021, the Sustainability Award Individual Model Category winner is Michael Sheridan. Over the past 17 years, Michael Sheridan’s work has helped to shape the way coffee professionals are understanding and engaging with sustainability issues. His many and varied contributions, from writing and speaking to innovations in project and supply chain management, have been instrumental in the drive to create a more inclusive and equitable industry.

The 2021 NCDT Market Research Series is an exclusive compendium of the most in-depth coffee industry market research currently available. The SCA is partnering with the NCA to help deliver key insights to coffee professionals.

We are looking forward to the establishment of the first Specialty Coffee Association Premier Training Campus exclusively for people of determination at ZHO’s headquarters in Abu Dhabi.

We’re thrilled to share with you a new SCA white paper, “Towards a Definition of Specialty Coffee: Building an Understanding Based on Attributes”.

For 2021, the Sustainability Award Business Model Category winner is the Pachamama Coffee Cooperative. Founded in 2006, Pachamama Coffee is the first global cooperative in North America entirely owned by producers outside the country, uniting thousands of small farmers to roast their best coffee in California.

Last minute applications are still being accepted for the upcoming class of the popular Certificate of Advanced Studies (CAS) in Coffee Excellence. The postgraduate certificate program is offered by the Zurich University of Applied Sciences (ZHAW) in collaboration with the SCA.

We are incredibly excited to announce the publication of the new Coffee Sensory and Cupping Handbook by Dr. Mario R. Fernández-Alduenda, Technical Officer at the Specialty Coffee Association, and Peter Giuliano, Executive Director of the Coffee Science Foundation and Chief Research Officer of the Specialty Coffee Association.

“Sproparts sells parts. We do our best to manage stock for the US Market. We listen to the needs of the technicians. We carry the stock so they don’t have to carry everything around in their truck or carry the cost of high-cost parts that will rarely be used. Let us do that. We got you.”

ANN HALSNE gives us the “breakdown” on the What, Why, and How of Parts.

It’s officially election season! The Barista, Coffee Roasters, and Coffee Technicians Guilds are all looking for new members to join their Leadership Councils. The nomination period is now open and will run until Monday, October 4.

UL was set up to develop standards so that insurance companies could require that the equipment installed by companies didn’t burn the buildings to the ground. Or blow them up. But what does it mean to be UL listed?

Don’t miss our fascinating new webinar exploring the top facts and findings from The Coffee Science Foundation and UC Davis Coffee Center’s four-year project on coffee brewing fundamentals.

Not all coffee shops are created equal and neither should their maintenance plan be. JAKE CHIAVARIO shares tips on how to add value to maintenance and repair visits.

Up for participating in some science? The University of Campinas, Brazil and the Coffee Science Foundation are looking for participants for new multisensory research.

Hylan Joseph gets schooled by the patron saint of water, Scott Manley, and shares a handy guide to chlorides VS chlorine.

Anthony Ragler of Black and White Coffee talks to the CTG’s Hylan Joseph about current barista culture, gentrification, and inclusivity in the coffee industry.

“My biggest challenge is to continue studying and keep up to date with all the new technologies to be able to learn and raise awareness among Argentine customers about the importance of advancing their equipment to provide a better service in specialty coffee.”

Join the first-ever cross-guild workshop: a hands-on, collaborative team exercise that will challenge you to develop the skills you need to build a coffee business from the ground up.

The Livelihoods in Coffee webinar series continues this Thursday, July 15.

Registration is open for a free webinar on the current state of coffee fermentation science, hosted in partnership with The Fermentation Association, on Wednesday, August 11.