Today, the 2020 Melbourne International Coffee Expo (MICE), featuring the 2020 World Barista Championship and World Brewers Cup, has been postponed by the show organizers to November 3-6, 2020.
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This session brings together recent work on the history and anthropology of coffee in the context of a discussion about the role of specialty in rebalancing the fundamentals of the market. Professor Jonathan Morris presents an overview of the history of price volatility across the five eras of coffee history he has identified, with some suggestions as to how this might be resolved in a sixth era as producer countries start consuming their own coffee.
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SCA members in Lithuania have cast their ballots in the 2020 elections to select their new leadership. Today, we are delighted to welcome the SCA Lithuania Chapter’s new committee.
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SUSIE KEALY draws a spotlight to one of our long-term volunteers in a series on SCA News. This month, she’s interviewed DAVID MILLER, a content creator for the new Coffee Technicians Program (CTechP) and chair of the Coffee Technicians Guild (CTG) Education Committee.
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Consumer-driven changes will reshape the global coffee world. To help companies throughout the coffee value chain prepare for the future, today’s presenters - Maria Castroviejo and Michaël de Groot - look ten years ahead at key change they expect to stir up the coffee market, offering a TED-style discussion about how changes in consumer preferences, their perspective on coffee, and their buying behaviors will change the global coffee world.
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World Coffee Research (WCR) has designed a global survey on agricultural research priorities with input from other coffee organizations including the SCA. The survey aims to understand the needs of the coffee industry in agricultural research and development.
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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.
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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.
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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.
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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.
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After an inspirational and activism related trip to Southern Mexico, Jen Apodaca sought out her first steps into the coffee industry.
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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.
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Development of the Specialty Coffee Association Coffee Technician Program (CTechP) has continued with some important milestones in 2019 and exciting opportunities in 2020.
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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?
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The Coffee Science Foundation (CSF) has announced that it will begin a new research project, “Towards a Deeper Understanding of Cold Brew Coffee.”
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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.
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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.
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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?
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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.
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