The Barn have been doing pioneering work in Berlin since the early days and explored many ways of how to build an audience, lower barriers and make specialty coffee work in the city. This presentation highlights the essential factors to consider when planning a new café.
Read MoreCHAD TREWICK introduces the main discussion points in the SCA’s Farm Profitability Report in Issue 3 of 25 Magazine.
Read MoreAs told to ELIZABETH DOERR for 25 Magazine, Issue 3: Online Exclusives.
Read MoreAs we mark our first anniversary as a global Specialty Coffee Association, we look to the future with optimism.
Read MoreCHAD TREWICK introduce los puntos principales del informe de la SCA Farm Profitability Report.
Read More¿Qué es lo que hace que los productos alimentarios sean exclusivos de una región, y cómo se protegen desde los países de la UE y el resto del mundo conforme a la ley? RUTH HEGARTY examina los pros y los contras de las indicaciones geográficas.
Read MoreOver 65 million people around the world have been forced to leave their homes. As levels of displacement reach crisis point, one coffee company in the US is helping refugees settle in their new country by equipping them with the skills needed to become successful baristas.
Read MoreIn an industry as dynamic and progressive as specialty coffee, the only constant is constant change. DAVID FASMAN examines the findings of the 2017 Barista Guild of America Espresso Survey in Issue 3 of 25 Magazine.
Read MoreMOHAMED NOUH GES, a director of the Somali Coffee Association and advisor to the Somali Ministry of Agriculture, recalls the warm welcome he received on his recent visit to the Central American country in Issue 3 of 25 Magazine.
Read MoreI am often asked how I, as a business owner who happens to be a woman of color, maneuver an industry where there are few people who look like me. One thing that I have learned through my career in coffee is that progress towards diversity doesn’t often follow a linear path. It is filled with challenges and setbacks. Progress is not always clear and at times doesn’t appear noticeable.
Read MoreWhat makes a food product unique to one region, and how do countries in the EU and elsewhere protect them in law? RUTH HEGARTY examines the pros and cons of geographical indications in Issue 3 of 25 Magazine.
Read MoreA panel of industry leaders will use the literature review released by the SCA at the end of 2017 as a departure point to tackle difficult questions related to the profitability of coffee farming. Do increased yields consistently correlate to profitability on coffee farms? Do price premiums for coffee taste quality justify farmer investments? What strategies are producers and buyers using to address farm profitability? What research and data is needed to support farmers and their businesses?
Read MoreLet’s focus for a moment on the retailer segment of the industry. Perhaps you can think back to a conversation you have had with a friend at a coffee event. You and your friend both own a coffee shop and the conversation may have gone something like this…
Read MoreWhether 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.
Read MoreHow 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.
Read MoreThere 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.
Read MoreIn 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.
Read MoreAs 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.
Read MoreBerg Wu, 2016 World Barista Champion, offers his top tips for a one-day tour of Taichung in Western Taiwan.
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