Coffee has always been in Licor 43’s roots, going back to the Café Asiatico in Cartagena and the Café Barraquito in Tenerife in the 1950s - there has always been an appreciation for the natural marriage of aromas and flavors between the two.
Read MoreLast week we looked at all things exporting in episode #2 of our new discussion series. This week it's time to explore the other side of the coin—importing! Join us for the latest episode in our series about the Coffee Systems Map.
Read MoreAs presented to SCA members on September 1, the SCA Board of Directors, led by President Christina Meinl, nominated a group of eight professionals from a pool of dozens who responded to our annual call for nominations made in June. As the number of candidates this year is equal to the number of open seats, there is no need to proceed with a voting process, and the SCA Board has confirmed the eight professionals listed below as members of the SCA Board of Directors, in accordance with Section 7.4(h) of the SCA Bylaws.
Read More“It’s a YES!!” traces the history and evolution of the World Cup Tasters Championship through stories about rule-breakers, phone calls home mid-competition, and backstage ballet. Co-hosted by Gloria Pedroza, this episode features interviews with Alf Kramer, Kim Staalman, José Joaquín Ordoñez, and Chloe King.
Read MoreAcross six weekly episodes, the series will offer a glimpse behind the scenes of the different World Coffee Championships, bringing to light some of the hidden stories woven in and around these annual skill-based competitions that serve as the culmination of local and regional events around the globe.
Read MoreThis week, PASTOR VALERO, a lead barista and production roaster in a café in Buenos Aires, Argentina, shares his experience of distance learning. While living in Venezuela, Pastor fell in love with coffee after taking a course and receiving an SCA certificate in 2013.
Read More“As I am fond of saying, we taste more than what’s just in the food when we eat: flavor, as I and many other believe, is in the mind.” Assistant Professor of Food Science QIAN JANICE WANG shares the results of a live experiment conducted at Sensory Summit EU in February 2020.
Read MoreEpisode #2 of the Systems Map Discussion Series is all about exporting. Through these conversations we hope to better illuminate the various relationships and gaps in our awareness, ultimately leading to a better understanding of how the entire coffee system works and who it works for.
Read MoreMarket research and polls continue to try and illuminate the shifting conditions caused by COVID-19: Bloomberg rounds up a variety of market research indicating that the number of coffee shops in the US is set to decline for the first time in the US since 2011, while a recent report from the US National Coffee Association shows that while the pandemic has changed where Americans drink their coffee, there’s a strong desire to return to coffee shops.
Read MoreSCA members in Sweden cast their ballots in the 2020 elections to select their new leadership. Today, we are pleased to welcome the SCA Sweden Chapter’s new committee.
Read MoreTo dig deeper into the Systems Map and the various connections it explores, we're launching a discussion series organized around the central activities of the map — beginning with farming and processing.
Read MoreJoin us for a brand new discussion series exploring the central activities in the coffee value chain.
Read MoreAs presented to SCA members on September 1, the SCA Board of Directors, led by President Christina Meinl, has nominated a group of eight professionals from a pool of dozens who responded to our annual call for nominations made in June.
Read MoreFollowing up on the video The Science of COVID-19 Safety for Coffee Businesses, Professor William D. Ristenpart of the UC Davis Coffee Center will be live for a Q&A on October 15 at 8am PST / 4pm BST.
Read MoreThree long-term initiatives were announced on International Coffee Day, including the ICO’s “Coffee’s Next Generation,” the IWCA’s “Empowered Voices,” and the launch of the Coffee Coalition for Racial Equity; Indonesia’s coffee producers are asking for help with financing as the COVID-19 pandemic impacts the demand for coffee; Australian-based Breville Group has acquired the US-based grinder maker, Baratza; a recent feature in Asia Times explores how women entrepreneurs in the Gulf are overcoming the additional hurdles of the pandemic.
Read MoreSCA members in Austria cast their ballots in the 2020 elections to select their new leadership. Today, we are pleased to welcome the SCA Austria Chapter’s new committee!
Read MoreIn the final part of this video, William D. Ristenpart goes in-depth about four things cafes and coffee businesses can do to increase safety. Building on the first three parts of this video that explain how the virus functions, we now look at how masks, increased ventilation, air purifiers, and limited exposure can go a long way to prevent the spread of COVID-19 and increase overall safety.
Read MoreA new study by researchers at the UC Davis Coffee Center, titled “Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee,” was published today in the prestigious journal Scientific Reports. PETER GIULIANO, Chief Research Officer of the SCA and Executive Director of the Coffee Science Foundation, interviews Professor WILLIAM RISTENPART, Director of the UC Davis Coffee Center, about the newly published article.
Read MoreThis third segment of the second video in our Community Impact of COVID-19 series dives into the data around COVID-19 transmission probability.
Read MoreHere we share How Does the Virus Get Into the Air? - Part 2 of The Science of COVID-19 Safety for Coffee Businesses. This second segment of the video in our Community Impact of COVID-19 series provides a deeper explanation of the science of airborne transmission of viruses.
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