Challenges and Opportunities: The Guilds

By Hannah Davies Within the coffee industry, the Specialty Coffee Association (SCA) is a body that provides support to the professional development of baristas, roasters, technicians—and now producers—through our Guild structure. Our challenges lie in finding the best way to deliver that support and the most effective way of reaching our various communities. The work …

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SCA Lectures Podcast #3: Molding All Star Baristas

Anna Gutierrez on how specialty coffee business owners and managers can implement a training program to mold all star baristas. Anna Gutierrez is the National Sales Consultant for Barista 22, a division of Dillanos Coffee Roasters. With over 19 years of experience in the coffee industry, Anna has a true passion for coffee and for establishing …

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Ida Steen | Measuring Sensory Performance

Training for subjectivity can be time-consuming and expensive. At Re:co Dublin 2016, CoffeeMinds sensory scientist Ida Steen presents her PhD work on identifying sensory learning strategies and training, to close the gap between subjectivity and objectivity as effectively as possible.

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SCA Releases Access to the Results of the Specialty Coffee Roaster/Retailer Benchmarking Study

In April of this year, the Specialty Coffee Association (SCA) launched a survey for the new Roaster/Retailer Financial Benchmarking Study: a business tool that offers roasters and retailers a way to measure their company performance against the objective industry standard. The idea is to deliver business information to people and companies in the specialty coffee …

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Presentamos Avance, la nueva conferencia sobre sostenibilidad de la SCA

En otoño, los líderes de la sostenibilidad y sus apasionados defensores de toda la cadena de valor del café se darán cita en la ciudad de Guatemala para participar en Avance, la primera conferencia sobre sostenibilidad organizada por la Asociación de Cafés Especiales (SCA). El evento inaugural tendrá lugar los días 11 y 12 de octubre …

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SCA Lectures Podcast #2: Pulp Fiction

Lucia Solis and Laurent Berthiot discuss fermentation, a process historically used to remove mucilage from the coffee seed to prevent spoilage during drying, as an opportunity to enhance aroma and improve quality. Lucia Solis – Fermentation Specialist, Scott Laboratories Lucia studied Viticulture and Enology at UCDavis, she spent 7 years working in production at various Napa …

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Collaboration – The Key to a Better Cup

Sponsored content provided by Cropster.   Successful roasters are like Formula One drivers Formula One, like roasting, requires an almost miraculous collaboration of people whose efforts come together in the hands of just one person. A single person who can make or break the results of all that effort. If you have ever stood beside …

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In Memoriam: Skip Finley

By Ric Rhinehart For the staff of the SCA the world contains a little bit less light today, because today Skip Finley has physically left us. As we mourn Skip throughout the coffee world, we also have a chance to remember his spirit, which remains very much with us.  In an organization that was founded …

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Introducing Avance: A new SCA Sustainability Conference Focused on Making Coffee Better

This fall, sustainability leaders and passionate advocates from across the coffee value chain will gather in Guatemala City to participate in Avance, the first sustainability conference hosted by the Specialty Coffee Association (SCA). This inaugural event will be held on October 11-12, 2017, at the headquarters of Anacafé, Guatemala’s national coffee association. The two-day event …

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