Socratic Coffee on why particle size matters (Part V: signal-to-noise ratio)

At this point in our series, we’d like to introduce a framework we think is very useful when it comes to brewing and tasting coffee. You might have heard the term “signal-to-noise ratio” (often abbreviated to SNR). With a SNR framework, the world can be thought of as containing stimuli we are interested in (signals) mixed with stimuli we are not interested in (noise). SNR is the ratio of signal power to noise power. Read more

Umami Area opens Capucas Coffee Academy in Honduras

Italian association Umami Area has opened a school based on the modules of the SCAE (Specialty Coffee Association of Europe) Coffee Diploma System in Honduras.

The Capucas Coffee Academy has its roots in a project that began two years ago to train local bartenders and employees of the Cooperativa Cafetalera Capucas Limitada (COCAFCAL) cooperative. Read more

Maltra Foods celebrates 20 years

Maltra Foods, one of the largest powdered-food manufacturers in Australia, is celebrating its 20th year of manufacturing and service to the food and beverage industry.

Maltra Foods develops and manufactures high quality powdered and dry-blended products for hot beverages, iced blended beverages, sports nutrition and baking categories across both foodservice and retail. Read more

Amsterdam to host WBC 2018

World Coffee Events (WCE) has announced Amsterdam as the 2018 host city of the World Barista Championship (WBC).

The event will take place at the World of Coffee Amsterdam show from 19 – 21 June 2018.
Read more

Introducing SCA: the result of the SCAE and SCAA merger

As of 1 January 2017, the unification of the Specialty Coffee Associations of America and Europe (SACC and SCAE) has taken a significant step forward with the unveiling of its new title, Specialty Coffee Association (SCA).

The new SCA will bring together the functions and activities of the SCAA and SCAE to promote the growth of the specialty coffee industry around the world.

“Built on foundations of openness, inclusivity and the power of shared knowledge, we act as a unifying force within the specialty coffee industry – invested in creating a worldwide circle of like-minded professionals,” the SCA said in a statement.

“Representing a global pool of experience and talent, we are our members and together we work towards a better, more sustainable future for each and every one of us – wherever in the world we are.”

The SCAA and SCAE’s members voted in 2016 to unify the two organisations. The decision was made in order to offer members more value, more resources, and more opportunities to connect, learn and grow.

The SCA says it will take time to update all of its resources, but has already begun the transition of its social media pages, and website.

For more information visit sca.coffee

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