Whether at home, in a coffee shop or in the workplace, our surroundings also have a big impact on where and when we choose to savor the moment.
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How many people in the United States drink specialty coffee? What is the demand for specialty coffee? How has that grown over time? These are a few of the most common questions we at the SCA get from coffee professionals, journalists, and researchers. Here’s what we know.
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There are two categories for this award, which will be presented in April 2018 at the Specialty Coffee Expo in Seattle, WA. Read on to learn more about the criteria for each of these awards.
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In this bonus episode of the SCA Podcast, Nick Cho moderates a panel on the state of specialty convenience coffee. This talk is one of three presented live in July 2017 at Bloom San Francisco, a unique event hosted by the Barista Guild of America. Did you miss the first two Bloom episodes? Go back to listen here.
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As the Sustainable Sourcing Manager of Taylors of Harrogate and the Sustainability Committee Co-Chair of the British Coffee Association, DR. KRISZTINA SZALAI, has a keen interest in innovative and sustainable products. She interviewed Saxon for Issue 2 of 25 Magazine.
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Berg Wu, 2016 World Barista Champion, offers his top tips for a one-day tour of Taichung in Western Taiwan.
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Small farmers are recognizing that their long-term viability depends on opting out of producing commodities, but the alternative is not easy.
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Coffee helped fuel the first Age of Enlightenment. Now, three centuries later, modern science is spurring coffee’s own era of discovery.
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Peru is arguably specialty coffee’s best-kept secret. Despite producing some of the planet’s most mouthwateringly delicious coffees, outside of a small subsection of the industry it rarely receives the recognition it deserves. That changed in September when, after nearly seven years of planning, Cup of Excellence arrived in Lima.
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Mientras crece la demanda de los granos de Arábica lavado, la producción total sigue estancada desde hace dos décadas, y va perdiendo cuota de mercado en origen. THOMAS COPPLE pregunta: ¿está el café de especialidad en peligro de ser víctima de su propio éxito?
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While demand for washed Arabica beans is soaring, total output has remained stagnant for two decades and is now rapidly losing market share at origin. THOMAS COPPLE asks if specialty coffee is in danger of becoming a victim of its own success.
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We are proud to introduce our second issue of 25, your magazine connecting people from our specialty coffee community around the world through stories, research, and insights.
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As the owner of a coffee roasting company, one of the most rewarding parts of my business is getting to consult with prospective customers and café owners.
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Opening a new café? Design and build it right. This lecture explores the most critical issues (and mistakes) owners face during the design and build-out process when opening a new café. Learn about floor plan design, health and building codes, equipment needed to support your menu, cost estimates and time lines, and other important topics for new café owners.
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Los hallazgos de un nuevo estudio sobre los consumidores de la SCA no solo han sido muy clarificadores, sino que también puede que permitan abrir el mercado.
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As a talented taster, Q grader, barista trainer, sensory judge, soon-to-be roaster and tireless campaigner for gender equity, Mbula knows a thing or two about coffee. In a quick chat with 25, we asked her about her work in the industry throughout Africa and her outlook on the future of coffee on the continent.
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Ahead of the World Barista Championship in November, SEO YOUNG YOUN brings 25 on a tour of Seoul’s most cutting-edge coffee spaces.
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The findings of a major new consumer study commissioned by the SCA are not only eye-opening, but potentially market-opening also.
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Many of the world’s coffee genebanks are underfunded and under threat, yet the future of coffee depends on protecting these precious genetic resources. So what would a better global conservation system look like in the future and how can the industry support it?
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The journey to find this year’s coffee champions began in autumn 2016 when the first of more than 75 competitions was held in Mexico. 25 traces the steps that lead coffee’s top competitors to the world stages of Budapest, Seoul and Guangzhou. The world of competitive coffee is wide.
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