25 Magazine: Issue 03


European Extraction Preferences in Brewed Coffee

By PETER GIULIANO In 1957, Professor E. E. Lockhart, Scientific Director of an organization called the Coffee Brewing Institute, wrote: “…the most acceptable cup of coffee would be prepared if the soluble solids ranged between 1.15 and 1.35 percent and the extraction between 18 and 22 percent.” -- From the Soluble Solids in Beverage Coffee...



SCA Lectures Podcast #13: Building a Roasting Plant

In this episode of the SCA Podcast from the 2017 Specialty Coffee Expo, Andi Trindle, Director of Coffee at Philz Coffee (and member of the Coffee Roasters Guild Unification Committee) moderates a panel of coffee roasting professionals discussing the process of managing the building of a roasting plant. Learn how to manage the design, build...


Read a Blueprint for Water Security this #WorldWaterDay

We face a global water crisis. Rapid economic development combined with exponential population growth over the past century are increasing demands on water resources, while environmental degradation threatens water supplies. As a result, water scarcity has risen to the top of the list of global, social and economic risks. Poor people are disproportionately affected by...

National Competitions

February 2018 in National Coffee Competitions

Here is our recap of the winners of national coffee competitions from around the world in collaboration with World Coffee Events (WCE) for the month of February 2018. These dedicated coffee competitors have earned the right to represent their country in coffee competitions at the international level. For more information on upcoming world championships and...