The winners of the specialty coffee industry’s most prestigious awards for new products in the specialty coffee and tea industries were announced today at World of Coffee Milan.
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The winner of the specialty coffee industry’s most prestigious awards for design was announced today at World of Coffee 2022. Great coffee is often given distinction via great design, and increasingly serves an important function in distinguishing specialty coffee. The Coffee Design Awards seeks to celebrate this effort by awarding great packaging design.
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The Coffee Roasters Guild (CRG) and Diedrich Roasters have announced the 2022 Diedrich Roasters Scholarship program for CRG Retreat taking place in Delavan, Wisconsin, USA from August 25-28, 2022.
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Tell us about the state of your business to help us better understand the overall health of our industry in this short survey.
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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.
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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.
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.
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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.
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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.
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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.
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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.
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Coffee Design Awards recognizes great design judged on individuality, sustainability, and innovation. This competition celebrates and showcases the best in specialty coffee design.
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The Best New Product Awards showcases the latest innovations, and product launches across the specialty coffee industry.
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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!
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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.
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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.
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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.
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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.
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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.
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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).
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