Latest

Aged, Creamy, and Stinky: What Cheese Can Teach Us About the Power of Language – Francis Percival

Francis Percival speaking at CoLab Barcelona 2016. Within the Anglo-Saxon world, farmhouse cheese sits in a very similar niche to specialty coffee: although consumers eat plenty of cheese, most do so at a commodity grade. The precipitous decline of the industry over the course of the twentieth century has not just made farmhouse cheesemakers an …

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, …

Sustainability Asks First And Solves Second – Kim Elena Ionescu

Kim Elena Ionescu speaking at CoLab Barcelona 2017. The role of the barista has evolved significantly over the past decade, and there are likely more professional, educated, dedicated baristas now than ever before. Despite the progress, major questions remain tobe answered about not only what baristas need, but also what we want from this role, …

Announcing the 2018 Best New Product and Best Booth Winners

The Specialty Coffee Association (SCA) is proud to announce the winners of the Best New Product Awards at the 2018 Specialty Coffee Expo in Seattle. The Best New Product Awards, a long-running feature of Expo, recognize new products judged on their quality and value to the specialty coffee and tea industry. Ten different product categories are evaluated …