What is the Shelf Life of Roasted Coffee? A Literature Review on Coffee Staling
By Emma Bladyka, Coffee Science Manager, SCAA Coffee is what is known in the food science field as a shelf-stable product, which after roasting…
New Research Update: The Impact of Coffee Processing on River Water in Ethiopia
By Emma Bladyka, Coffee Science Manager, SCAA A new study, published in the Journal of Environmental Monitoring and Assessment, has investigated the specific environmental impact of coffee waste on river water in the…
Report on the SCAA Chemistry Questionnaire
By Emma Bladyka The idea behind this questionnaire about chemistry and coffee was to assess the level of understanding and interest within the SCAA community. In the future, we have the opportunity to…
There and Back Again: A Coffee Decade Comes Full-Circle
By Nick Cho This past decade has been busy for our specialty coffee industry. While reminiscing about the past is a bit arbitrary, there’s a growing sense that we’re entering into a new…
Quality: What is it and how do we deliver it?
Reflections on the year’s SCAA Symposium By Kevin Knox At this year’s SCAA Symposium one presenter asked whether quality alone was enough to equal sustainability. Another suggested jettisoning the carefully crafted SCAA and…
The FNC´s National Coffee Research Center (Cenicafé) was awarded with the Blue Planet Prize 2010-2011
For more than 70 years Cenicafé has researched on themes that include coffee production, harvesting methods, wet mill processest, quality, by-products management, and natural resource conservation. The protection, recovery, and appropriate management of…
Why Standards Matter: The GFA Example
By Mark Inman In the fall of 2010, a San Francisco-based group called The Seedling Projects organized a group of known food producers, writers, grocers, farmers and chefs to create “The Good Food…
Defining Specialty Coffee and the Case for Standards
By Ric Rhinehart For the past year or so, concerns about the supply of quality coffee demanded by the specialty market have swirled about with varying degrees of intensity. Shortfalls in Colombia and…
A Question of Quality
Defining specialty coffee: Perspective from the Specialty Coffee Association of Europe By Mick Wheeler I am delighted to give a brief and hopefully succinct update on developments and initiatives being undertaken by the Speciality Coffee Association…
The Original Brew Crew
Reflections on the early days of SCAA and its Golden Cup Brewing Standards and Labs By Michael R. Pelchar It used to be that we could count on the big guys to do…
