Specialty Coffee Association
Trade Association
The Specialty Coffee Association (SCA) is a trade association built on foundations of openness, inclusivity, and the power of shared knowledge. SCA’s purpose is to foster global coffee communities to support activities to make coffee a more sustainable, equitable, and thriving activity for the whole value chain. From coffee farmers to baristas and roasters, our membership spans the globe, encompassing every element of the coffee value chain. The SCA acts as a unifying force within the specialty coffee industry and works to make coffee better by raising standards worldwide through a collaborative and progressive approach. Dedicated to building an industry that is fair, sustainable, and nurturing for all, the SCA draws on years of insights and inspiration from the specialty coffee community. Source
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| Scope | Trade/B2B |
|---|---|
| Language | English |
| Country | United States of America |
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Recent Articles
Search ArticlesCoffee Decoded: What Is Shade Grown Coffee?
Let’s begin at the beginning.
Coffee Decoded: What Are Coffee Concentrates? Why Are They So Popular?
Believe it or not, there used to be something called “pocket soup.” This was an actual food, also known as “portable soup.” The 17th century recipe was as follows: make a broth of beef or veal, then simmer it constantly until almost all the water was evaporated. The jelly-like substance would then be further dried on pieces of cloth until dry and hard. One chunk of pocket soup could be put in a bowl of hot water and—voila—the pocket soup rehydrated into a hot broth.
From Origin to Cup: Specialty Coffees Deserve the Right Water
At World of Coffee Panama, BWT water+more—the water optimisation specialist for coffee preparation and the food service industry—will show visitors to Booth 1335/1348 how this link between origin and cup can be shaped with intent. As the 2026–2027 WBC Qualified Water Filtration Sponsor, BWT water+more is the exclusive provider of the water used in the World Barista Championships.
Coffee Decoded: The Science of “Dialling-In”
Every barista knows the process: when serving an unfamiliar coffee, we go through a procedure known as “dialing in,” where we adjust factors like dose, grind, and extraction level to optimize the flavor of a coffee brew. It’s a kind of tuning: adjusting variables methodically until the optimal flavor appears. It’s an art as much as it is a science and the process of dialing in is a key skill of an expert coffee brewer.
Coffee Decoded: Why are they called coffee “beans”?
Ask the internet about coffee beans, and somewhere it will be written that "coffee beans are actually seeds." While this is true, it's also true that all beans are actually seeds, so it's something of a circular argument. Come to think of it, corn kernels, wheat grains, cherry pits, and peanuts are all seeds too. So, while true, saying "coffee beans are seeds" doesn't quite explain why we call coffee seeds "beans." Let's dig a little deeper.
BECOME A Q GRADER SCA EDUCATION
SCA Education brings structure to how you learn coffee. Whether you’re just starting out or looking to advance, you can move forward step by step, building knowledge, confidence, and expertise at your own pace. Overview Diplomas Q Grader Coffee Business Education Master of Specialty Coffee Courses Q Grader The Q Grader License is one of the most important credentials in specialty coffee, recognized globally across sourcing, roasting, and quality control.
Coffee Decoded: Why is Coffee Crema so Important?
Coffee scientists have researched the issue, and have come up with several interesting ways that crema—AKA coffee foam—is crucially important to the experience of espresso. First, expectation. One study shows[1] that consumers identify persistent, thick crema with quality coffee. Seeing a delicious-looking crema atop a coffee therefore increases consumer expectation of both quality and “smoothness,” which in turn lead to increased perceptions of quality.
Coffee Decoded: Is Tasting Coffee Good for Your Brain?
Welcome to Coffee, Decoded, the Specialty Coffee Association’s weekly column on science, research, and all things coffee knowledge. Each week, PETER GIULIANO answers complex coffee questions, interprets new research, and dives deep into the science, putting it all in a fun, understandable format. When the COVID-19 pandemic hit in 2020, it led to a huge number of world-changing things. An unanticipated effect had to do with our knowledge of flavor.
Coffee Decoded: What is “fresh crop” coffee?
In the industry, we use slightly more precise language to describe coffee’s seasonality and change over time. In most countries, coffee is harvested during a specific season, and is processed and prepared for export over a period of weeks. When that coffee is finally ready for export and sale to roasters, it is known as “fresh crop” or “new crop” coffee. “Fresh crop” coffee’s flavor is bright and exciting, the coffee’s color is vivid, and it is at its peak.
Two GE CAFÉ™ Coffee Makers Added to the SCA Certified Home Brewers List
SCA Certified Home Brewers undergo independent third-party testing to verify they meet established standards for brew temperature, extraction, consistency, and overall brewing performance. Certification helps consumers identify home coffee makers capable of delivering high-quality brewed coffee. Commenting on the new additions, Wayne Davis, Senior Brand Director for CAFÉ™, said: "Our consumers are becoming their own baristas and making coffee at home more than ever before.