In this month's SCA Chapter Spotlight, we caught up with Jeremy Ho, National Coordinator of the SCA Canada Chapter. Learn more about Jeremy and the SCA Canada team here.

In today's lecture, learn about the science driven by the SCA's Research Center, with reports on projects and outputs of our research streams in sensory science, coffee extraction, coffee freshness, and more. Many of these projects are still ongoing, so this is a chance to get a sneak-peek of soon-to-be-published studies, including the first-ever update of the brewing control chart, and work that's just starting.

Voting in the 2020 SCA Lituania Chapter elections is officially open. The nomination stage is closed, and the candidates listed below have accepted their nominations. If you are an SCA member based in Lithuania, cast your vote for the new committee for the SCA Romania Chapter Committee now.

In today's lecture, representatives from the SCA Sustainability Center and Board of Directors identify factors that contributed to the wholly unsustainable economic position facing many coffee producers.

Throughout its long history, coffee has been cast in very different roles: exotic beverage, colonial good, global commodity – but also as a staple of the local cuisines of the countries where it was produced.

After an inspirational and activism related trip to Southern Mexico, Jen Apodaca sought out her first steps into the coffee industry.

Thanks to SCA members in Romania who wrote to us after the results of the elections were released to request that we publish information about the percentage of votes received by each nominee.

Development of the Specialty Coffee Association Coffee Technician Program (CTechP) has continued with some important milestones in 2019 and exciting opportunities in 2020.

How do minerals influence the taste of coffee? Do water treatment substances influence the taste of coffee? Is it possible to taste organic substances in coffee?

The Coffee Science Foundation (CSF) has announced that it will begin a new research project, “Towards a Deeper Understanding of Cold Brew Coffee.” 

Voting in the 2020 SCA Romania Chapter elections is officially open. The nomination stage is closed and the candidates listed below have accepted their nominations.

In this month’s SCA Chapter Spotlight, we caught up with May Kim, Communications Coordinator for SCA in Korea, and Cera Jung, SCA Korea Branch Manager, to talk about the SCA Korea Chapter.

Coffee shows an appealing bitterness when properly roasted and prepared. But how do the compounds that make coffee taste bitter develop during roasting and how do you analyze and identify them? 

There are many people, better qualified than I, who can talk about the life of Trygve Klingenberg, but I had the privilege of calling him a friend so I can only hope that I do him the justice he deserves.

In today’s lecture by Dr. Scott Frost, you’ll learn all about how flavor can be modified through the brewing process, and how the control chart can be used to create different flavors for a specific coffee. 

Last April, much of the discussion – at Expo and Re:co Symposium – was centered on the Coffee Price Crisis and the future of specialty. In a special episode to kick off the new year, we’re releasing a two-part lecture on the C market that sought to provide clarity and actionable data for the specialty industry. 

The Coffee Skills Program Intermediate online exams are slated to launch 20 January, 2020.

The Paderno Balanced Brew Coffee Maker has received the SCA’s Certified Home Brewer mark.

The landscape of coffee is continuously evolving and changing, with factors varying by country, region, and even continent.

Richard Muhl views his involvement with the Coffee Technicians Guild as a natural progression.