SCA members in Greece cast their ballots in the 2022 elections to select their new leadership. Today we are pleased to welcome and celebrate the SCA Greece Chapter’s new committee.

Community, ReadSpecialty Coffee AssociationJune 15, 2022Chapters

Now Accepting Nominations for the 2023-2024 SCA Board of Directors

The Specialty Coffee Association is now accepting nominations for the 2023-2024 SCA Board of Directors. Nominations close on Friday, June 24, and interviews with the Nominating Committee will take place in July. The SCA will announce the slate of candidates selected through the interview process by Wednesday, August 31.

Discussing Key Findings: 2022 National Coffee Data Trends Report

Amid the excitement of returning to Re:co Symposium and Specialty Coffee Expo, the US National Coffee Association released the 2022 NCDT Specialty Coffee Report. JENN RUGOLO and PETER GIULIANO share some of the key findings of the report that were integrated into this year’s Re:co Symposium and look ahead to future iterations.

Announcements, ReadSpecialty Coffee AssociationJune 13, 2022Research

Applications Are Now Open for the October 2022 Intake of the Certificate of Advanced Studies in Coffee Excellence

After a highly successful first year, the Zurich University of Applied Sciences, in collaboration with the Specialty Coffee Association, has opened registration for the October 2022 intake of the Certificate of Advanced Studies in Coffee Excellence.

Announcements, ReadSpecialty Coffee AssociationJune 8, 2022Education

SCA Sweden Chapter: Meet the Committee

SCA members in Sweden cast their ballots in the 2022 elections to select their new leadership. Today we are pleased to welcome and celebrate the SCA Sweden Chapter’s new committee.

Community, ReadSpecialty Coffee AssociationJune 1, 2022Chapters

Registration is Now Open for Sensory Summit at ZHAW – Zurich University of Applied Sciences in September 2022

Following the success of the most recent Sensory Summit event in the US at UC Davis in California, a second Sensory Summit has been announced for Europe.

AnnouncementsSpecialty Coffee AssociationMay 27, 2022Sensory Summit

SCA Italy Chapter: Meet the Committee

SCA members in Italy cast their ballots in the 2022 elections to select their new leadership. Today we are pleased to welcome and celebrate the SCA Italy Chapter’s new committee.

Community, ReadSpecialty Coffee AssociationMay 4, 2022Chapters

Submissions Now Accepted for Coffee Design Awards at World of Coffee 2022 in Milan, Italy

Coffee Design Awards recognizes great design judged on individuality, sustainability, and innovation. This competition celebrates and showcases the best in specialty coffee design.

Submissions Now Accepted for Best New Product at World of Coffee 2022 in Milan, Italy

The Best New Product Awards showcases the latest innovations, and product launches across the specialty coffee industry.

Visitor Registration is Now Open for World of Coffee Milan!

Visitor registration is now open for the 2022 World of Coffee taking place June 23-25, 2022 at the Milan Convention Center in Milan, Italy!

Community, Features, AnnouncementsGuest UserMay 4, 2022World of Coffee

More Context, Please | 25, Issue 17

Issue 17 may feel like an odd milestone for a publication named 25, but it coincides with our rapidly approaching fifth anniversary, both as a publication and as a unified organization.

Read, 25, AnnouncementsSpecialty Coffee AssociationApril 25, 2022Welcome, Issue 17

Standard Development at the SCA: A Tool to Create Value for the Community | 25, Issue 17

Our industry is characterized by creative, free spirits, passionate about expressing themselves through coffee—which is why the word “standard” is not always well received. Dr. MARIO FERNANDEZ-ALDUENDA explains the checks and balances of the SCA’s new standards development system.

Read, 25Specialty Coffee AssociationApril 25, 2022Issue 17, Program Spotlight, SCA Standards

Climate Change, Coffee Quandry: What We Know (and Need to Know) About Climate Change’s Impact on Coffee Quality | 25, Issue 17

Corresponding author Dr. SELENA AHMED outlines the findings of a systematic review of research conducted to better understand climate change’s impact on coffee quality, what prompted the review, and what we need to research next.

Read, 25Specialty Coffee AssociationApril 25, 2022Issue 17, Sustainability

Jaago and Smell the Coffee: Deanonymizing (and Decolonizing) Indian Coffee | 25, Issue 17

Origin stories do more than add color to your cup: these extrinsic attributes are an integral part of determining the price we pay (and that farmers earn) for coffee. NAMISHA PARTHASARATHY explores the history, challenges, and opportunities of specialty coffee in India.

Read, 25Specialty Coffee AssociationApril 25, 2022Issue 17, Sustainability

The Color in Your Cup: Roast Level and Brew Temperature Significantly Affect the Color of Brewed Coffee | 25, Issue 17

Lead author SARA YEAGER shares the findings of a recently published paper, “Roast Level and Brew Temperature Significantly Affect the Color of Brewed Coffee,” published in the Journal of Food Science, exploring how coffee beverage color varies with origin, roast level, and brew temperature.

Read, 25Specialty Coffee AssociationApril 25, 2022Issue 17, Cold Brew, Research

How Strong is the Coffee You’re Cupping? New Model Captures the Equilibrium Extraction Nature of Full Immersion Brewing | 25, Issue 17

Lead Author JIEXIN LIANG shares findings of a recent paper, “An Equilibrium Desorption Model for Strength and Extraction Yield of Full Immersion Brewed Coffee,” published in Scientific Reports, that outlines a predictive model for the equilibrium strength and extraction of “full immersion brewed coffee” (cupping) between 80°C and 99°C (176°F and 210°F) and suggests we’re more easily able to control our total dissolved solids (TDS) via brew ratio instead of our extraction yield (E).

Read, 25Specialty Coffee AssociationApril 25, 2022Cold Brew, Research, Brewing Fundamentals, Issue 17

From Sea to Shining Sea: Coffee’s Transport and Expanding Our Definition of “the Middle People” | 25, Issue 17

Efforts to make coffee’s supply chain more sustainable have resulted in more awareness of the labor it takes to produce coffee, but some parts of the chain remain overlooked. ERIKA KOSS sheds light on the vital human labor that makes it possible for farmers to be paid and for baristas to serve coffee.

Read, 25Specialty Coffee AssociationApril 25, 2022Issue 17, Viewpoint

Certify as a WCC Judge in Athens, Milan, or Melbourne in 2022

Judges with the required national judging experience can apply to upcoming WCC Judge Certification events in Athens, Milan, or Melbourne, for a chance to evaluate competitors at the pinnacle of the competitive coffee circuit.

AnnouncementsSpecialty Coffee AssociationApril 20, 2022World Coffee Championships

Congratulations to the 2022 Best New Product Awards Winners!

Find out who the winners of the specialty coffee industry’s most prestigious awards for new products were, which was announced today at Specialty Coffee Expo 2022.

Features, AnnouncementsMeghan Elward-DuffyApril 9, 2022Expo 2022, Best New Product Awards

Congratulations to the 2022 Coffee Design Awards Winners

We have just announced the winners of the 2022 Coffee Design Awards—the prestigious award for great design in the coffee industry. Find out who the winners were!

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