Introducing the New Leadership Equity and Diversity (LEAD) Scholarship Program

Announced at Re:co Symposium today, the SCA is proud to introduce the new Leadership Equity and Diversity (LEAD) Scholarship Program. LEAD is aimed at increasing diversity of leadership within the global coffee community by enabling access to professional development resources to people from underrepresented or marginalized communities. This program is made possible thanks to the generous support …

SCA Podcast #16: The Building Blocks of a Cafe

This episode of the SCA Podcast features Ralf Rueller, speaking at CoLab: Belfast in November 2017 about the essential factors to consider when planning a new cafe. Since 2010, Ralf and his team at The Barn Coffee Roasters have been doing pioneering work in Berlin’s specialty coffee scene, exploring how to build an audience, lower barriers, …

SCA Podcast #15: Don’t Hire Your Customers

This episode of the SCA Podcast features Ben Szobody speaking at CoLab: Belfast in November 2017 about the business and social benefits of hiring beyond the usual suspects. Ben leads an examination of employee retention in the industry and looks at what it takes to develop well-rounded employees who stay inspired and engaged. Ben spent 15 …

SCA Podcast #14: The Culture of Fermentation

This episode of the SCA Podcast features Kathe Kaczmarzyck speaking at CoLab: Belfast in November 2017. Fermenting food and drinks has a long history with a variety of methods rooted in different cultures across the globe. In her talk, Kathe regales stories of her explorations to discover how the culture of fermentation benefits our health …

Webinar: Results of the SCA Membership Survey on Sustainability

Update: Thanks to all who joined us for this webinar! The recording of the session can be found above. Click here to download the slides presented. By KIM ELENA IONESCU Photo: Participants at Avance Guatemala The decision to elevate sustainability to the level of a center – along with research, education, and events – was …

Navigating Coffee Farm Renovation & Rehabilitation: A New Guidebook for the Industry

By RAINA LANG, Director of Sustainable Coffee Markets at Conservation International. Additionally, low market prices make farmers question whether reinvesting in new coffee trees will pay off. Yet, if we are to double coffee production in a way that improves the livelihoods of producers while conserving nature, we must find ways to support farm renovation …

SCA Sustainability Webinar: The Profitability of Coffee Farming

Update on February 9, 2018: We have included a Q&A session from the webinar at the end of this post. Update on January 31, 2018: Thanks to our attendees and panelists who joined this SCA Sustainability Webinar yesterday. The number of registrations overwhelmed the webinar system we use, preventing many registrants from joining the session. …

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 …

Sustainability Spending: Understanding What We’re Funding

Sustainability Catalogue by Kim Elena Ionescu

By KIM ELENA IONESCU According to a 2016 report commissioned by the Specialty Coffee Association (SCA), the Global Coffee Platform, and the Sustainable Coffee Challenge, the global coffee industry spends $350 million USD each year on sustainability initiatives directed at coffee producers. In addition to that total figure, the Coffee Sustainability Catalogue, which is based …

SCA Lectures Podcast #11: Chemical Physics and Coffee

Coffee undergoes a series of complex chemical physics from the moment it’s picked to the time it’s brewed and consumed. In this episode of the SCA Podcast from the 2017 Specialty Coffee Expo, Dr. Christopher Hendon discusses the chemical physics that impact the flavor, extraction, and consistency of brewed coffee. Dr. Hendon talks about improving …