Meet the 2020 SCA Romania Chapter Committee

SCA members in Romania cast their ballots in the 2020 elections to select their new leadership. Today, we are delighted to welcome the SCA Romania Chapter’s new committee: National Coordinator: Silvia Constantin Marketing Coordinator: Vlad Stefanescu Community Coordinator: Adrian Bularca Events Coordinator: Andrei Ianosi Education Coordinator: Cosmin Mihailov Judges Coordinator: Jónás Dénes   Special thanks to …

Update on the Coffee Technician Program

Originally posted on the Coffee Technicians Guild Blog. By DAVID MILLER The forthcoming year will see further curriculum development by volunteers in the coffee technician and manufacturing communities, the selection of the first rounds of Authorized SCA Trainers (ASTs) in the program and the first offering of CTechP courses at an SCA Specialty Coffee Expo. …

Coffee Science Foundation and Toddy Begin New Cold Brew Research

The Coffee Science Foundation (CSF) has announced that it will begin a new research project, “Towards a Deeper Understanding of Cold Brew Coffee.” The project will define the parameters of the cold brewing method, including chemical and sensory analysis. The market for cold-brewed coffees has grown remarkably over the past decade, and innovations in style …

Voting is Now Open in the 2020 SCA Romania Chapter Election

Voting in the 2020 SCA Romania Chapter elections is officially open. The nomination stage is closed and the candidates listed below have accepted their nominations. If you are an SCA member based in Romania, cast your vote for the new committee for the SCA Romania Chapter Committee now. Voting is open January 22-29 and the results …

#86 | Elucidating the Bitter Taste of Coffee | Expo Lectures 2019

This podcast is brought to you with the support of Coffee shows an appealing bitterness when properly roasted and prepared. But how do the compounds that make coffee taste bitter develop during roasting and how do you analyze and identify them? What lessons can be learned from academic research on coffee roasting to make coffee …

#85 | How to Maximize the Flavor Potential of Your Brewed Coffee | Expo Lectures 2019

This podcast was brought to you with support from The original brewing control chart is overlaid with acceptability zones describing cup flavors. However, these terminologies (strong, bitter, weak, over, and under-developed) are outdated and their definitions are not standardized in the industry. In this lecture, the newest results from the UC Davis Coffee Center will …