SCA Research Is Conducting a Survey to Assess the Overall Health of the Specialty Coffee Industry

Tell us about the state of your business to help us better understand the overall health of our industry in this short survey.

Read, AnnouncementsSCA StaffJune 20, 2022Research, Survey, Community Impact Survey Video

SCA Greece Chapter: Meet the Committee

SCA members in Greece cast their ballots in the 2022 elections to select their new leadership. Today we are pleased to welcome and celebrate the SCA Greece Chapter’s new committee.

Community, ReadSpecialty Coffee AssociationJune 15, 2022Chapters

Discussing Key Findings: 2022 National Coffee Data Trends Report

Amid the excitement of returning to Re:co Symposium and Specialty Coffee Expo, the US National Coffee Association released the 2022 NCDT Specialty Coffee Report. JENN RUGOLO and PETER GIULIANO share some of the key findings of the report that were integrated into this year’s Re:co Symposium and look ahead to future iterations.

Announcements, ReadSpecialty Coffee AssociationJune 13, 2022Research

Applications Are Now Open for the October 2022 Intake of the Certificate of Advanced Studies in Coffee Excellence

After a highly successful first year, the Zurich University of Applied Sciences, in collaboration with the Specialty Coffee Association, has opened registration for the October 2022 intake of the Certificate of Advanced Studies in Coffee Excellence.

Announcements, ReadSpecialty Coffee AssociationJune 8, 2022Education

SCA Sweden Chapter: Meet the Committee

SCA members in Sweden cast their ballots in the 2022 elections to select their new leadership. Today we are pleased to welcome and celebrate the SCA Sweden Chapter’s new committee.

Community, ReadSpecialty Coffee AssociationJune 1, 2022Chapters

SCA Italy Chapter: Meet the Committee

SCA members in Italy cast their ballots in the 2022 elections to select their new leadership. Today we are pleased to welcome and celebrate the SCA Italy Chapter’s new committee.

Community, ReadSpecialty Coffee AssociationMay 4, 2022Chapters

More Context, Please | 25, Issue 17

Issue 17 may feel like an odd milestone for a publication named 25, but it coincides with our rapidly approaching fifth anniversary, both as a publication and as a unified organization.

Read, 25, AnnouncementsSpecialty Coffee AssociationApril 25, 2022Welcome, Issue 17

Standard Development at the SCA: A Tool to Create Value for the Community | 25, Issue 17

Our industry is characterized by creative, free spirits, passionate about expressing themselves through coffee—which is why the word “standard” is not always well received. Dr. MARIO FERNANDEZ-ALDUENDA explains the checks and balances of the SCA’s new standards development system.

Read, 25Specialty Coffee AssociationApril 25, 2022Issue 17, Program Spotlight, SCA Standards

Climate Change, Coffee Quandry: What We Know (and Need to Know) About Climate Change’s Impact on Coffee Quality | 25, Issue 17

Corresponding author Dr. SELENA AHMED outlines the findings of a systematic review of research conducted to better understand climate change’s impact on coffee quality, what prompted the review, and what we need to research next.

Read, 25Specialty Coffee AssociationApril 25, 2022Issue 17, Sustainability

Jaago and Smell the Coffee: Deanonymizing (and Decolonizing) Indian Coffee | 25, Issue 17

Origin stories do more than add color to your cup: these extrinsic attributes are an integral part of determining the price we pay (and that farmers earn) for coffee. NAMISHA PARTHASARATHY explores the history, challenges, and opportunities of specialty coffee in India.

Read, 25Specialty Coffee AssociationApril 25, 2022Issue 17, Sustainability

The Color in Your Cup: Roast Level and Brew Temperature Significantly Affect the Color of Brewed Coffee | 25, Issue 17

Lead author SARA YEAGER shares the findings of a recently published paper, “Roast Level and Brew Temperature Significantly Affect the Color of Brewed Coffee,” published in the Journal of Food Science, exploring how coffee beverage color varies with origin, roast level, and brew temperature.

Read, 25Specialty Coffee AssociationApril 25, 2022Issue 17, Cold Brew, Research

How Strong is the Coffee You’re Cupping? New Model Captures the Equilibrium Extraction Nature of Full Immersion Brewing | 25, Issue 17

Lead Author JIEXIN LIANG shares findings of a recent paper, “An Equilibrium Desorption Model for Strength and Extraction Yield of Full Immersion Brewed Coffee,” published in Scientific Reports, that outlines a predictive model for the equilibrium strength and extraction of “full immersion brewed coffee” (cupping) between 80°C and 99°C (176°F and 210°F) and suggests we’re more easily able to control our total dissolved solids (TDS) via brew ratio instead of our extraction yield (E).

Read, 25Specialty Coffee AssociationApril 25, 2022Cold Brew, Research, Brewing Fundamentals, Issue 17

From Sea to Shining Sea: Coffee’s Transport and Expanding Our Definition of “the Middle People” | 25, Issue 17

Efforts to make coffee’s supply chain more sustainable have resulted in more awareness of the labor it takes to produce coffee, but some parts of the chain remain overlooked. ERIKA KOSS sheds light on the vital human labor that makes it possible for farmers to be paid and for baristas to serve coffee.

Read, 25Specialty Coffee AssociationApril 25, 2022Issue 17, Viewpoint

Meet David Browning: 2022 Sustainability Award Winner, Individual Category

For 2022, the Sustainability Award Individual Model Category winner is David Browning.

Meet Caravela Coffee: 2022 Sustainability Award Winner, Business Model Category

For 2022, the Sustainability Award Business Model Category winner Caravela Coffee.

Meet the Jimma Agro-Biodiversity Project, 2022 Sustainability Award Winner, Best Project Category

Learn all about the 2022 winner of the Sustainability Award in the Project Model Category, the Jimma Agro-Biodiversity Project.

SCA Ireland Chapter: Meet the Committee

We are pleased to announce that we have received sufficient nominees to fulfil all open coordinator roles to form the SCA Ireland Chapter Committee for the term of 2022-2024.

Community, ReadSpecialty Coffee AssociationMarch 30, 2022Chapters

Webinar en Colaboración: El Estado del Arte en la Fermentación del Café

Ya está abierto el registro para un webinar gratuito en español sobre los avances técnicos en la fermentación de café, organizado en conjunto con The Fermentation Association.

Registration is open for a free Spanish language webinar on the current state of coffee fermentation science, hosted in partnership with The Fermentation Association, on Thursday, March 3.

Read, AnnouncementsSpecialty Coffee AssociationFebruary 21, 2022Webinar, Research

Re:co Symposium 2021 Videos Now Available

In 2021, Re:co explored different perspectives on this moment in specialty coffee across multiple sessions, helping leaders come together to address uncertainty and build a stronger future.

Announcements, ReadSpecialty Coffee AssociationFebruary 18, 2022Re:co Symposium, Re:co 2021

Encuesta sobre posibles temas para contenidos: Díganos su opinión

El grupo de desarrollo de contenidos de SCA necesita saber su opinión para diseñar los eventos y publicaciones de este año.

Read, AnnouncementsSCA StaffFebruary 10, 2022Research, Survey, Community Impact Survey Video

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