In this first episode of the Re:co Podcast, David Griswold moderates a panel with Lindsey Bolger, Phyllis Johnson, Teddy Esteve, Christine Condo Umuhoza, and Kent Bakke.

Hay muchas tazas de té que resultan memorables. Para mí, las tazas más memorables son aquellas que cambian tu forma de ver el mundo, las tazas que incitan a la acción y dan forma y sentido a lo que hacemos. Hace más de una década desde que una taza de té verde Pu Erh pusiese en marcha un viaje de investigación en el que me propuse examinar los efectos del cambio climático en la calidad del café.

The Specialty Coffee Association (SCA) is proud to announce the winners of the Best New Product Awards at the 2018 Specialty Coffee Expo in Seattle

ANTONY WATSON delves into the findings of a new SCA Handbook which combines scientific research from the laboratory, sensory data from the field, and comment from the industry in Issue 4, 25 Magazine.

There are many memorable cups of tea. For me, the most memorable cups are those that change the way we look at the world, the cups that spur action and shape the direction of what we do. It has been more than a decade since a cup of green Pu-erh drove my research journey to examine the effects of climate change on tea quality.

Coffee is a Muslim beverage which originated in the Middle East. So what, in design terms, has the region bequeathed to global coffee culture? JONATHAN MORRIS takes us on a journey through the annals of coffee vessels in Issue 4 of 25 Magazine.

The Teams Competition has been an exciting evolution in the World Barista Championship. CERIANNE BURY talks to members of the 2017 winning team, Team Tamper, and learns how the competition has helped them grow as baristas in Issue 4 of 25 Magazine.

Ethiopia needs little introduction in terms of coffee. Often quoted as the birthplace of Arabica, and known for its wide range of unique flavor profiles, it regularly ranks among the favorite producing countries for baristas and coffee lovers. But how well do we know this large and diverse origin country? Not that well it turns out – until now.

Welcome to our fourth issue of 25, your SCA publication sharing specialty coffee insights, trends, and most importantly stories from our specialty community.

This episode of the SCA Podcast features Ralf Rueller, speaking at CoLab: Belfast in November 2017 about the essential factors to consider when planning a new café.

World of Coffee's Best New Product Competition Amsterdam 2018 entry submission is now open! This competition recognizes new products judged on their quality and value to the specialty coffee and tea industry.

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.

CHAD TREWICK introduces the main discussion points in the SCA’s Farm Profitability Report in Issue 3 of 25 Magazine.

As told to ELIZABETH DOERR for 25 Magazine, Issue 3: Online Exclusives.

As we mark our first anniversary as a global Specialty Coffee Association, we look to the future with optimism.

CHAD TREWICK introduce los puntos principales del informe de la SCA Farm Profitability Report.

¿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.

Over 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.

In 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.