Dec 12, 2017 | Blog, Coffee, Specialty Coffee
2017 U.S. Specialty Coffee Consumption Trends Infographic The full version of the following post was first published on SCA News By Heather Ward Specialty coffee consumption in the U.S. is growing, and 2017 saw a significant increase in daily specialty coffee...
Jul 7, 2017 | Blog, Coffee, Specialty Coffee
Chris Kornman | June 26, 2017 Royal Coffee Director of Roasting Jen Apodaca. All images courtesy of Royal Coffee, Inc. In many cases, a roaster will make choices about heat application based on final, intended use. An espresso roast will differ significantly from a...
Jul 7, 2017 | Blog, Coffee, Specialty Coffee
Specialty coffee is an innovative industry. It seems like there’s a new way to improve our coffee every year—if not every month! Recently, the focus has been on grind evenness and the ability of Mahlkonig’s EK43 grinder to produce a particle size distribution that...
Feb 23, 2017 | Blog, Coffee, Specialty Coffee
“How much honey is in the honey-processed Costa Rican espresso?” If that sounds like a riddle, don’t worry. You’re probably familiar with seeing coffees labeled “honey processed coffee”, “natural processed coffee”, and “washed process”. You may have heard of “red...
Nov 28, 2016 | Blog, Coffee, Specialty Coffee
So you’ve been hearing the word “varietal” floating around. Or maybe you’ve been looking at your coffee packaging and wondering exactly what the difference between a Caturra and a Catimor is. Never fear, because in today’s video guide Amber, representing Seattle...
May 7, 2016 | Blog, Coffee, Specialty Coffee
Introduction The scientific story behind the new SCAA Coffee Taster’s Flavor Wheel is quite fascinating. This tale includes a star cast of characters, including World Coffee Research (WCR), Kansas State University (KSU), Texas A&M University (TX A&M), the...
