The SCA’s Cupping and Grading Protocol has become the universal language of trade within the specialty coffee community, which is critically important to coffee producers, traders, and roasters, as well as the skilled professionals who work within the value chain. Today, we are announcing that we will appoint a task force to help build a stronger, more accessible, and more transparent system for coffee cuppers and graders.

PETER GIULIANO and MARY BASCO share the results of the Korean, Spanish and English language editions of the survey, highlighting interesting findings and making comparisons between subject matter interest.

Yes, electrical schematics look imposing. Yes, they take time and effort to decode. But troubleshooting often involves finding what is broken by determining what isn’t broken, and few tools provide more information about the proper function of electrical circuits than an electrical schematic.

The winners of the specialty coffee industry’s most prestigious awards for new products in the specialty coffee and tea industries were announced today at World of Coffee Milan.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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).

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.

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

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

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