Preserving Freshness: A Race Against Time – 25 Magazine: Issue 4

ANTONY WATSON delves into the findings of a new SCA Handbook which combines scientific research from the laboratory, sensory data from the field, and comment from the industry in Issue 4, 25 Magazine. Freshness is often cited as a mark of specialty. However, given that the mantra of “freshness” can be subjective from a sensory …

RICHARD STILLER and INGIBJÖRG FERRER visit Guangzhou – 25 Magazine: Issue 4

RICHARD STILLER and INGIBJÖRG FERRER share their experience of Guangzhou in Issue 4 of 25 Magazine. In this big conglomerate of old and new where long-standing structures mix with striking new edifices, and parks and skyscrapers cohabit in densely populated areas, the most eye-catching buildings are the iconic Canton Tower and the Guangzhou Opera House designed …

Learning from the Past, Looking to the Future – 25 Magazine: Issue 4

In this issue we continue to explore our industry’s fascinating past while peering into the future, and as always embrace the science of all things coffee. We preview a significant SCA research paper on freshness and degassing, always seeking to layer fact against the myriad of opinions on the importance of freshness and impact in …

The Economics of Coffee: Understanding Profitability at Farm Level – 25 Magazine: Issue 3

CHAD TREWICK introduces the main discussion points in the SCA’s Farm Profitability Report in Issue 3 of 25 Magazine. When delegates voted with their feet, they confirmed what many of us have advocated for some time: the coffee industry cannot ignore a risk to production on a global scale. In a bid to better understand the …

Meet the 1951 Baristas – 25 Magazine: Issue 3 Online Exclusive

As told to ELIZABETH DOERR for 25 Magazine, Issue 3: Online Exclusives. Ali Fayazi (22, Afghanistan) I left Afghanistan in June 2016. I couldn’t see a future for myself there and it just wasn’t safe. After a five-year application process, I came to the U.S. by myself leaving my family back in Afghanistan. I miss …

A Milestone Year – 25 Magazine: Issue 3

The year 2017 was a milestone for our community, with the introduction of many new member-focused initiatives, including Avance, the SCA’s first sustainability conference in Guatemala, the first Coffee Technicians Guild Summit in Europe, the SCA’s Roaster/Retailer Financial Benchmarking Study, the launch of the Coffee Skills Program, amalgamating SCAE’s Coffee Diploma System and SCAA’s Pathways …