An introduction to the history, origins, processing and transformation of coffee from seed to your cup

A new twist on classic coffee cocktails

Morten Munchow from the acclaimed Coffee Mind academy teaches the fundamentals of roast profiling

SCA Lecture Series A lecture examining the new definition of Specialty Coffee recently adopted by the SCA. One of a series of exclusive, free lectures available to...

SCA Lecture Series A panel of coffee industry leaders discuss social equity in the coffee value chain. One of a series of exclusive, free lectures available to Coffee...

SCA Lecture Series How do you decide who to target, who you are competing against and how to differentiate? One of a series of exclusive, free lectures available to...

SCA Lecture Series A study of creating taste profiles in coffee processing, rather than processing coffees with traditional methods and leaving taste to chance. One of a...

SCA Lecture Series A study of the effect of different fuel types on roasting results. One of a series of exclusive, free lectures available to Coffee Knowledge Hub...

SCA Lecture Series The fundamentals of electrochemistry and a demonstration of its utility. One of a series of exclusive, free lectures available to Coffee Knowledge Hub...

Re:co Symposium - Exploring the Intrinsic Exploring the Intrinsic - Introduction & Update to the first session of 4 at this year's Re:co held in Boston, USA at SCA Expo

Re:co Symposium - Exploring the Intrinsic In late 2018, scientists rediscovered Coffea stenophylla— what is it and what is its potential?

Re:co Symposium - Exploring the Intrinsic Specialty coffee as a coffee with qualities, not only a quality coffee

Re:co Symposium - Exploring the Intrinsic

Re:co Symposium - Exploring the Extrinsic Dr. Fabiana Carvalho introduces an ongoing study exploring the effect of packaging on the perception of specialty coffee and explains why we need to...

Re:co Symposium - Exploring the Extrinsic Do we really understand the impact of the attributes-based definition of specialty coffee on what is now "specialty"?

Re:co Symposium - Exploring the Extrinsic "It's what's in the cup that matters," right? But is that actually true?

Re:co Symposium - Exploring the Extrinsic How do we better utlize tools and leverage points to make progress towards a sustainable future

Re:co Symposium - Fragmenting Desires As more consumers come to the coffee-laden table, our collective preferences haven’t just shifted; they’ve fragmented.

Re:co Symposium - Fragmenting Desires Noa Berger shares more about an exciting intersection of cultural identity and specialty coffee driving the growth of the Israeli specialty coffee...

Re:co Symposium - Fragmenting Desires Vietnam produces more arabica than Kenya or El Salvador – so why don’t we talk about it more?

Re:co Symposium - Fragmenting Desires Traditional and emerging markets alike can learn from Ethiopia's lessons in charting a way forward through in their own unique context.

Re:co Symposium - Consuming More than Coffee What trends are emerging inside—and out—of the sector, and how can we leverage them?

Re:co Symposium - Consuming More than Coffee How might the trend for functional beverages shape opportunities for specialty coffee products and consumers?

Re:co Symposium - Consuming More than Coffee Dr. Thomaï Serdari explains the role of cultural pioneers and some of the ways luxury brands are attracting them

Re:co Symposium - Consuming More than Coffee Morgan Eckroth explores the growth of social media during the pandemic and offers actionable recommendations for coffee businesses to make the most of...

SCA Lecture Series How could I reduce my footprint

SCA Lecture Series Bringing growers together to process their coffee can have a positive impact on economic, social and environmental sustainability.

SCA Lecture Series Presenting the hidden scene of specialty coffee in Indonesia and how it has progressed over the last decade.

Learn more about the critical role that acidity plays in our sensory perception of coffee

Take the market leading SCA roasting courses at Foundation and Intermediate levels in this one combined session

The course ‘Chemistry of Roasting’ aims to present the physicochemical changes that take place during the coffee roasting process.