July 2018 in National Coffee Competitions: A Recap of New Champions from Around the Globe

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 July 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 …

June 2018 in National Coffee Competitions: A Recap of New Champions from Around the Globe

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 June 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 …

Exploring The Process Of Coffee Extraction – Chahan Yeretzian – Part 1

Chahan Yeretzian speaking at Barista Camp Poznan 2017 – Part 1 Chahan is a professor of Analytical Chemistry, Bioanalytical Chemistry and Diagnostics at the Zurich University of Applied Sciences (ZHAW) in Switzerland. He is head of the Coffee Excellence Center and of the section for Analytical Technologies at the ZHAWand has published around 90 papers …

May 2018 in National Coffee Competitions: A Recap of New Champions from Around the Globe

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 May 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 …

SCA Podcast #19: The Science of Coffee Freshness

This week on the SCA Podcast, we feature a talk by Samo Smrke, Research Scientist at the Coffee Excellence Center of the Zurich University of Applied Sciences. Samo covers research he conducted in collaboration with the SCA on the effects of carbon dioxide degassing on coffee freshness and espresso extraction. Research by Samo and his …

Coffee Degassing: Impact on Freshness and Extraction – Samo Smrke

Samo Smrke, Research Scientist at the Coffee Excellence Center of the Zurich University of Applied Sciences, speaking at Roaster Camp Poznan in October 2017 about research he conducted in collaboration with the SCA on the effects of carbon dioxide degassing on coffee freshness and espresso extraction. Research by Samo and his colleagues at the Coffee …

April 2018 in National Coffee Competitions: A Recap of New Champions from Around the Globe

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 April 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 …

How The Flavour Of The Wilds Builds Culture And Community – The Foragers.

The Foragers speaking at CoLab Berlin 2017. Foraged ingredients have become a key element of many leading restaurant and bar menus. In a time where sustainability, local and traceable are considered across the industries, foraging feels like the perfect anitidote to our tech driven existence. Drawing similarities between the idea of the cafe as a …

SCA Podcast #18: Should Coffee Be Treated Like Wine?

This week on the SCA Podcast, Felipe Croce of Fazenda Ambiental Fortaleza, a coffee farm in the state of São Paulo in Brazil, talks about coffee fermentation and asks, “Should coffee be treated like wine?” Watch the video recording of this talk on YouTube here: https://youtu.be/udQNeGtdW_Y. This week’s episode was recorded at the Roaster Guild of Europe’s …

Exploring Fermentation: Should Coffee Be Treated Like Wine? – Felipe Croce

Felipe Croce of Fazenda Ambiental Fortaleza, a coffee farm in the state of São Paulo in Brazil, speaking at Roaster Camp Poznan 2017 on coffee fermentation. This talk was recorded at the Roaster Guild of Europe’s Roaster Camp, which took place in October of last year in the city of Poznan in Poland. Since then, …