This week, JAMES RHYS, owner of a specialty coffee company that uses coffee to raise awareness and money for mental health charities, shares his distance learning experience.

Interested in educating your customers in total equipment care? In this episode, Maria Cleaveland, Director of Sales, North America at Urnex, shares the essentials of equipment cleaning and maintenance. Maria will dive into the chemistry and form factors for each category of equipment and give you the knowledge you need to gain confidence in steering customers from common pitfalls.

Rabobank Group, a lender known for financing agricultural traders, joined other commodity lenders in reducing its activity following a difficult year; the Hivos 2020 Coffee Barometer suggests there is little evidence coffee companies’ voluntary sustainability efforts have made an impact; Sucafina has announced a number of growth initiatives, including the acquisition of a Costa Coffee green supplier, Complete Coffee Limited; Seven Miles Coffee Roasters has launched a new telemetry system.

How would you like to exchange letters with someone around the world by email or old-fashioned paper post? The Barista Guild leadership wanted to give their community a chance to speak to each other directly and so they’re offering to pair up people as pen pals.

Emma Haines shares how to increase inclusivity in workplaces and training styles.

In this episode of Ask an Expert, Clinton Hodnett is joined by Scott Manley to cover the basics of chlorides and chloramines and how to test for them. An important topic for all coffee professionals!

This week, CINDY WU, founder of Coffeeland Inc tells us about the company’s Premiere Training Campus in Taiwan.

In this episode, Hylan Joseph interviews Linda Tanaka of 9 Bar Coffee, Frank Freeman of Htech Services, and Clinton Hodnett of Connected Coffee Solution. Linda, Frank, and Clinton will share their experiences making the move from working as baristas to coffee technicians.

This week, ANDRES LOPEZ, barista leader at a café in Buenos Aires shares his distance learning experience.

The Coffee Technicians Guild’s Ask an Expert webinar/ video series is back! Last year’s series received an overwhelmingly positive response from the coffee community, so we're excited to kick off 2021 with a second season of educational sessions for coffee techs everywhere.

In this SCA Community Spotlight, Daniela Mauro, Marketing & Communications Coordinator of the SCA Italy Chapter, tells us how the chapter’s volunteer network has mobilized to support Italian coffee professionals during the coronavirus pandemic.

Updated Rules & Regulations have been released for the 2021 Athens World Coffee Championships; the World Barista Championship, World Brewers Cup, World Cup Tasters Championship, and Cezve/Ibrik Championship. You can find the rules now on worldcoffeeevents.org/rules, which are primarily focused on COVID-19-related precautions, which have been introduced to facilitate better logistics for competitors, coaches, judges, and volunteers at the event, hosted at the Specialty Coffee Association World of Coffee Show from June 23-26, 2021.

The 2020 Coffee Technicians Guild slate selection process has come to an end. CTG members have confirmed the slate of six professionals put forward by the CTG Elections Committee and presented to members on November 5.

Barista Guild Leadership Council elections for 2020-2022 are completed with the selection of two new members—Francisco (Paco) Gudiño and Zoey Thorson!

🎉 It’s official! The 2020 Coffee Roasters Guild slate selection process has come to an end. CRG members around the globe have confirmed the slate of five professionals presented on November 5 by the CRG Election Committee, chaired by Past Chair Sonja Björk Grant.

We are excited to announce our newly expanded annual awards program, the SCA Awards, recognizing excellence in product innovation, design, and sustainability across the industry. Taking place online for the very first time, the 2021 SCA Awards are open to companies and individuals around the globe, expanding the reach and prestige of these important annual competitions.

In some ways, this issue is all about rebuilding our industry’s foundations.

DAGMAWI I.E. explores the long, obscured history of Ethiopian coffee as told by others, and how owning and changing the narrative can lead it to a more sustainable future.

Postdoctoral scholar SCOTT FROST, PhD candidate MACKENZIE BATALI, Professor JEAN-XAVIER GUINARD, and Professor WILLIAM D. RISTENPART share the results of sensory descriptive experiments at the UC Davis Coffee Center, revealing new trends in brewed coffee that suggest an updated brewing control chart.

LISA ANTOSHAK and EVIE SMITH share the results of an interdisciplinary research project conducted during the summer of 2019 that sought to learn more about the biggest challenges facing coffee producers today.