The SCA Coffee Science Foundation (CSF), launched by the Specialty Coffee Association (SCA) in April 2019, has announced that Italian coffee machine manufacturer Simonelli Group will become the first major partner of the organization, beginning a new four-year research project.
Read MoreThe process for brewing coffee appears simple: One pours hot water over some coffee grounds, and then drinks the liquid that passes through a filter.
Read MoreThe slate of candidates, presented last month by the Nominating Committee of the SCA Board, led by Heather Perry, has been joined by a petition candidate.
Read MoreGlobal Coffee Platform members and Country Platform stakeholders have united in new ways to tackle the economic viability of coffee farming at scale.
Read MoreToday, we’re very happy to present the third episode of the “The Role of Innovation and Technical Advancement,” a session recorded at Re:co Symposium this past April.
Read MoreWhat is cold brew? Why is it different than iced coffee? What is a nitro cold brew? Did you add any sweetener or cream to the nitro cold brew?
Read MoreThis piece is the first of a series by KIM ELENA IONESCU exploring the systems map developed as part of the SCA’s year-long Price Crisis Response (PCR) initiative.
Read MoreToday, we’re very happy to present the second episode of “Growing Consumption: Letting Go of Sameness,” a session recorded at Re:co Symposium this past April.
Read MoreAs the majority of specialty coffee consumption lies in the US, EU, and East Asia, “producing” countries have solely – and strategically – focused export, indenting to increase demand in “consuming” countries.
Read MoreSCA Education organized two webinars to introduce the new Coffee Sustainability Program. The first-ever Professional course will launch at the end of October, co-taught online by Nora, Kate, and Erika.
Read MoreToday, we’re very happy to present the first episode of “Growing Consumption: Letting Go of Sameness,” a session recorded at Re:co Symposium this past April.
Read MoreSession Host Phyllis Johnson begins with a study by the National Coffee Association indicating that specialty coffee consumption is slowing among our current target market before bringing Red Bay Coffee’s Keba Konte to the stage.
Read MoreBy now, many readers will have heard about the coffee price crisis and the SCA’s response team, dubbed the Price Crisis Response Initiative. If you are among them, you likely understand that the price crisis is a complex issue and that there’s no easy, quick solution.
Read MoreToday, we’re very happy to present the fifth and final episode of “Value Chains: Transparency and Market Linkages,” a session recorded at Re:co Symposium this past April.
Read MoreInsurance is a common financial instrument, but often misunderstood. Today’s speaker, Greg Low, asks: What is insurance’s role in building resilient business models?
Read MoreToday on the podcast we’re sharing the audio from an interactive webinar we hosted last week, part of our series on the Coffee Price Crisis.
Read MoreFor over 20 years, the Coffee Quality Institute (CQI) has worked to improve coffee quality through a diverse set of programs addressing foundational issues affecting the value chain.
Read MoreToday, we’re very happy to present the fourth episode of “Value Chains: Transparency and Market Linkages,” a session recorded at Re:co Symposium this past April.
Read MoreEvery year, over 30,000 coffee professionals complete an SCA education program with more enrolling each year. Meet Sum Ngai of Coffee Project NY.
Read MoreToday, traceability and sustainability play an increasingly important role in the specialty coffee industry. Businesses in the industry realize their need to become more sustainable, environmentally, socially, and economically, and are looking for ways to achieve this.
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