SCA members in Greece cast their ballots in the 2024 elections to select their new leadership. Today we are pleased to welcome and celebrate the SCA Greece Chapter’s new committee.
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SCA members in Italy cast their ballots in the 2024 elections to select their new leadership. Today we are pleased to welcome and celebrate the SCA Italy Chapter’s new committee.
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The 2024 NCDT Market Research Series is an exclusive compendium of the most in-depth coffee industry market research currently available. The SCA has partnered with the NCA to help deliver key insights to coffee professionals.
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We are pleased to announce that we have received sufficient nominations to fulfil five open coordinator roles to form the SCA Turkey Chapter Committee for a new term.
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If you are an SCA member based in Italy, cast your vote for the SCA Italy Chapter committee now.
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If you are an SCA member based in Greece, cast your vote for the SCA Greece Chapter committee now.
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Sponsored Content by Kerry Foodservice
With summer just around the corner, it's the perfect time to add some exciting seasonal drinks to your menu. From boba tea bursting onto the scene to the reintroduction of dirty sodas, we’ve got several hot beverage trends that will keep you (and your customers) cool for the summer.
Sponsored Content by Coffees from Peru
Discovering the richness of Peru through a cup of coffee is possible. All you have to do is choose our specialty coffee and start living the experience. We encourage you to feel how the particularity of the aromas and flavors change according to the origin of the beans and show you the diversity of soils, climates, and altitudes that make each specialty coffee a unique delight. With this cup of coffee, you can enjoy its high quality and verify that it is due to the daily work of thousands of producing families who strive to obtain the best beans, putting into practice knowledge that has been passed down for centuries.
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Sponsored Content by BWT water+more
The BWT water+more booth may have looked similar to previous years at a first glance, but lots has changed over this past year. At this year’s SCA Expo in Chicago (April 12-14, 2024), the water filtration experts officially introduced a newly-created team for the USA. Water optimizer BWT water+more is also an Event Host Sponsor this year and is inviting attendees to Copenhagen together with the Specialty Coffee Association (SCA). Actors from the entire coffee supply chain—from producers to baristas—will be meeting at the World of Coffee. In Hall C, Stand CD 007, BWT water+more will be presenting tried-and-tested water optimization solutions, special filters to make crystal-clear ice for cold drinks and its latest development, BWT bestbarista ROC Coffee.
World of Coffee Jakarta marks the first World of Coffee trade show in Indonesia and focuses on a deep-rooted connection to one of the largest coffee-producing and exporting countries in the world. Indonesia ranks as the fourth largest coffee producer in the world and the second largest in Asia. Indonesia, renowned for its esteemed coffee-growing regions such as Sumatra, Java, and Sulawesi, offers a rich tapestry of flavors and traditions that are deeply ingrained in its coffee heritage.
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Sponsored Content by BWT water+more
World of Coffee (WOC) is the meeting point and showcase for the latest coffee trends. As the official Water Filtration sponsor of the World Barista Championships (WBC), BWT water+more will be presenting its latest development in Hall 1, Stand E301-E309. BWT best barista ROC Coffee prepares all local raw water for the perfect enjoyment of coffee. Trade visitors will also be able to meet the 2023 Barista World Champion, Boram Um.
Despite entering my sixth year of editing 25, I’m (somehow) still astonished at the organic way the editorial team often ends up with some kind of unifying link between all the features despite our best efforts to avoid any “theming” at the start of each cycle.
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MARY BASCO, SCA Research and Knowledge Development Programs Manager, outlines the Coffee Science Foundation’s 2024-2025 Research Agenda and outlines which research projects are on the horizon.
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Commodity market analyst JUDY GANES explains the Intercontinental Exchange grading process and considers how recent changes to this practice, which results in exchange-certified coffee and impacts levels of “certified stock,” are likely to impact C market dynamics.
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SCA Sustainability Director, ANDRÉS MONTENEGRO, writes an “after action review” on the SCA’s Equitable Value Distribution Survey tool, offering insights into its process, highlighting key elements from its results, and providing early insights into how these results will impact the SCA’s Sustainable Coffee Agenda.
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University of California Davis Coffee Center scientists LAUDIA ANOKYE-BEMPAH, IRWIN R. DONIS-GONZÁLEZ, and WILLIAM D. RISTENPART describe research undertaken in 2023 with a goal of developing new roast color standards for the coffee industry.
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Drs. JOSHUA MÉNDEZ HARPER and CHRISTOPHER H. HENDON discuss the chemistry and physics behind the electrification of coffee during grinding, its effect on extraction, and strategies to mitigate it. All images are adapted from their recent academic publication “Moisture-Controlled Triboelectrification During Coffee Grinding,” published in Matter.
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Corresponding author MATEUS MANFRIN ARTÊNCIO shares the findings of a recent paper, “The Impact of Coffee Origin Information on Sensory and Hedonic Judgment of Fine Amazonian Robusta Coffee,” published in the Journal of Sensory Studies, confirming the significant influence of origin information on the sensory perception of professional coffee tasters.
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ALEXA ROMANO explores the emergence of specialty coffee culture as an embedded subculture within the broader coffee industry, and how the resulting shift from passive to active consumption asks us to rethink the consumer’s role in value creation and distribution.
Read MoreThe Zurich University of Applied Sciences (ZHAW), in collaboration with the Specialty Coffee Association (SCA), has opened registration for the CAS in Coffee Excellence 2024/2025 graduate certificate program intake of the Certificate of Advanced Studies in Coffee Excellence.
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