Today the Specialty Coffee Association (SCA) has announced the rebranding of its flagship North American event, Specialty Coffee Expo, as World of Coffee!
Read More
SCA members in France cast their ballots in the 2025 election to select their new leadership. Today we are pleased to welcome and celebrate the SCA France Chapter’s new committee.
Read More
Peruvian coffee is a product of tradition and passion. Grown in some of the most stunning landscapes on earth, it carries the essence of Peru’s diverse geography and the dedication of generations of small-scale farmers who take pride in their craft.
Read More
The nomination stage is closed and the candidates have accepted their nominations. If you are an SCA member based in France, cast your vote for the new Chapter Committee now!
Read More
Sustainability, responsibility, and the protection of resources are central future topics for BWT water+more. One of many steps on the way: The professional recycling of inline filter cartridges, so that up to 99 percent of the components can be reused.
Read More
The 2025 SCA France Chapter Election has started! That means that it’s time to make your voice heard by nominating and voting for the volunteer committee who will be leading the chapter's activities for the next two years.
Read More
In the last installment of a three-part series, JENN RUGOLO offers tips on how to familiarize yourself with the concepts and workflow of CVA, including suggestions about how to teach and implement the assessments in your workplace.
Read More
In this second instalment of a three-part series, LAUREL CARMICHAEL shares stories from industry leaders about the ways the CVA’s Affective Assessment has created space for our industry’s increasingly diverse preferences.
Read More
The SCA is excited to announce the very first Intro to Cupping Workshop – a beginner-friendly and inclusive experience designed to familiarize anyone without cupping experience to the foundational practices of cupping and sensory analysis.
Read More
In this first instalment of a three-part series, LAUREL CARMICHAEL shares stories from industry leaders about the ways the CVA’s Descriptive Assessment has become an insightful and powerful tool for their work.
Read More
The quality of water used to brew coffee is decisive for the taste experience in the cup. Water treatment plays a particularly important role in vending, gastronomy, and the hotel industry, where high demands are placed on coffee specialties.
Read More
We are pleased to announce that the SCA Ireland Chapter has successfully formed a new committee to continue its important work within the community.
Read More
We've designed a short, five-minute survey that will help us use your input to improve the SCA's educational content in 2025 and beyond.
Read More
Over three days starting from Thursday, December 12th HOTELEX will host the first Coffee Value Summit in China at Shenzhen World Exhibition & Convention Center.
Read More
Rules & Regulations Released for the 2025 World Brewers Cup
Read More
Following a preliminary release in June, the Specialty Coffee Association (SCA) is proud to announce the adoption of three Coffee Value Assessment components as its official cupping standards: SCA-102 Sample Preparation and Cupping Mechanics, SCA-103 Descriptive Assessment, and SCA-104 Affective Assessment. These standards, approved by the SCA Standards Development Panel, supersede the 2004 Cupping Protocol and Form, advancing the SCA’s comprehensive approach to coffee evaluation. Use these free resources in your cupping practice at sca.coffee/value-assessment
Following the success of the 2023 Educator Summits, the Specialty Coffee Association (SCA) is thrilled to announce the upcoming dates and locations for the Educator Summit 2024 Series across Asia. Happening December 3, 2024 in Juengpyeong, Korea, December 8, 2024 in Bangkok, Thailand and December 10, 2024 in Taipei, Taiwan. Learn more and register at education.sca.coffee
Read More
As incoming editor of 25, I’ve seen my first issue as a great reminder that every conversation we have about coffee is a chance to interrogate what we think we know.
Read More