In South Korea, November is known as the coffee season of the year, making coffee more aromatic with the autumn leaves. Every November, Cafe Show Seoul has been held for the last two decades and SCA South Korea Chapter joined this year’s Cafe Show with a variety of programs.
Read MoreOnce upon a time at an unnamed company in an unnamed city, a coffee company opened a new café. They had exotic tastes in espresso machines and had purchased a beautiful, completely unheard-of model directly from a boutique European manufacturer. The crate was opened with care, the machine lifted onto the counter, and the whole staff gathered around to admire it.
“Hey,” said a bright young barista. “That machine doesn’t have a UL sticker on it.”
And at that angst-filled moment, the manager of the new café suddenly got very curious about UL. Could the machine be installed? Was it legal? Was it safe? And what, just exactly, was UL?
Read MoreJoin the Barista Guild Leadership Council for a new instalment of Livelihoods in Coffee, an ongoing conversation within our community.
Read MoreThe 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 is now available for print and digital purchase in the SCA Store.
Read MoreIn any system where steam is generated, there is always a possibility that over-pressurization can cause a catastrophic failure of the pressure vessel. This could result in destruction of property, injury, and loss of life. This is a bad day no matter how you cut it.
Learn about the good old pressure relief valve, and how it can save you and your espresso machine a whole load of bother.
Read MorePETER 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.
Read MoreThe 2019 SCA Board of Directors elections will open Friday, November 1, and close on Saturday, November 30, 2019.
Read MoreIt’s exciting to see so much interest in the testing and reporting of water quality among technicians these days. Let’s talk about what a TDS meter actually is, what is measures, what it doesn’t measure, and how to make the most of yours.
Read MoreSCA Board Vice President Juan Luis Barrios, Second Vice President Konstantinos Konstantinopoulos and CEO Yannis Apostolopoulos will host a conversation with the six professionals who were chosen after an extensive interview process to fill the final ballot in the 2021 SCA Board of Directors election.
Read More“In my day-to-day you’ll often find me on the phone helping techs in the field figure out what’s going on with the piece of equipment they’re in front of. We’ve all been there. After having dealt with traffic, circling the block several times looking for parking, only to be confronted by a frustrated café manager who needs their business-critical piece of equipment back in operation so they can get back to bringing in the monies. In those types of situations, it can often be a challenge to take a step back, gather information, and work toward sussing out the root cause.
It’s times like these where having a mantra comes in handy.”
Read MoreFor International Coffee Day on October 1, doors of coffee shops, coffee roasters, and training centers were opened throughout Italy for an amazing new event: Coffee Boom.
Read MoreAs a coffee technician, some of your accounts will need equipment that is able to grind large amounts of coffee at a time. The million dollar question, though: how do you decide which grinder works best for them?
Read MoreThis week, LAURO FIORETTI, Knowledge and Education manager, tells us about the Simonelli Group’s Premier Training Campus in Belforte del Chienti, Italy.
Read MoreEven the simplest communication requires two parties for a message to truly “transmit”: a sender and a receiver.
Read MoreSociolinguist ANDRE JOSEPH THENG explores what the application of semiotic theory—the study of signs and symbols—to specialty coffee spaces can tell us about how we construct and identify them (and at what cost). Photos by NIKKO PASCUA.
Read MoreLead author Dr. MACKENZIE BATALI outlines findings from a recently published paper, “Titratable Acidity, Perceived Sourness, and Liking of Acidity in Drip Brewed Coffee,” that illuminate a key specialty coffee flavor attribute.
Read MoreANDREW COTTER considers the results of recent scientific publications focused on the impact of coffee’s brewing temperature on consumer preferences of brewed coffee.
Read MoreELISA CRISCIONE examines the digitalization in coffee and suggests a shift in the current data collection model that could help it become a tool for more equitable value distribution.
Read MoreNew Orleans is today a thriving coffee city, with a world-class specialty coffee scene. But New Orleans also has a deep history, and its coffee legacy makes it one of the most important places for coffee culture in the world.
Read MoreIssue 15 sponsor, Pacific Barista Series, shares its approach to developing and delivering community support programs.
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