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Automating Excellence with the Cup of Excellence

DARRIN DANIEL, Executive Director of the Alliance for Coffee Excellence and Cup of Excellence, reflects on this year’s partnership with Automating Excellence. Alliance for Coffee Excellence (ACE) is excited to provide award winning coffees from our Cup of Excellence (CoE) program for this year’s Automating Excellence. The combination of leading super automatic manufacturers with the …

Meet the 2018 World of Coffee Portrait Country: Café de Colombia

As the portrait country, Café de Colombia will capture the attention of roasters, importers, baristas, sustainability investors, and consumers, by showcasing the quality, diversity and social impact of the coffees cultivated in this magic and diverse country. 2018 is the year of Café de Colombia Café de Colombia’s placement as the 2018 WoC Portrait Country …

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 …

An Obsession with Scale – 25 Magazine: Issue 5

CARLA D. MARTIN, PhD explores the concepts of commodity, craft, and taste in specialty chocolate. All images courtesy Dandelion Chocolate. These chocolate producers describe themselves as makers rather than manufacturers, their products as small batch or “bean to bar,” and their production as craft, time-consuming, and more, linking their value to consumers with their smallness. …

Modulating Perception – 25 Magazine: Issue 5

JESPER ALSTRUP explores “body” and how roast profile modulations affect the sensory experience of brewed coffee through his research at the University of Copenhagen, supported in part by the Specialty Coffee Association, in Issue 5 of 25 Magazine. After meeting and working with the coffee community, I became fascinated with the many ways coffee professionals …