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 Spotlight: Consuming Markets

 

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Featured Video

Coffee's Essential Worker Community: An Action Oriented Path to Building Back Better with Living Wage and Living Income

Living wage and income have long been gaining steam among the media, global governments, sustainability standards, businesses, and a wealth of other actors, including consumers. But the necessity of ensuring a basic but decent living is more stark than ever in an age where vulnerability abounds.

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NEW Market Research

Five Key Takeaways from the National Coffee Data Trends Study: Specialty Coffee Breakout Report

The National Coffee Data Trends Study is packed with information: conducted twice a year, the report tracks coffee consumer trends, attitudes, and behavior. What are five key things that the specialty coffee industry should pay attention to specifically? Learn more from the SCA’s Research Manager, Katie von der Lieth →

Explore the Latest Resources

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How Do Cuppers Cup? | 25, Issue 18
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How Do Cuppers Cup? | 25, Issue 18

Dr. JORGE BERNY and Dr. MARIO FERNÁNDEZ-ALDUENDA share initial results of a collaborative study examining how cuppers cup and exploring the potential impacts of a proposed component of the reengineered cupping protocol.

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The Power of the Extrinsic
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The Power of the Extrinsic

"It's what's in the cup that matters," right? But is that actually true? The SCA's Chief Research Officer, Peter Giuliano, examines trends in consumer preference research that suggests a coffee's extrinsic attributes play a significant role in coffee choice and enjoyment by specialty coffee consumers.

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The Incommensurability of Sustainability | 25
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The Incommensurability of Sustainability | 25

The word “sustainability” is everywhere, but do we really know—or agree on—what it means? Professor SARAH GRANT explains why, despite its difficulty, understanding “sustainability” as a framework is a worthwhile endeavor, especially in understanding culturally relative perspectives and the power relations inherent in the promotion of sustainable coffee.

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Paradigm Shift: The Post-Harvest Processing Revolution
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Paradigm Shift: The Post-Harvest Processing Revolution

The current coffee processing revolution offers us means to improve the live of coffee growers and processors not just through direct product improvement, but through a new, powerful narrative that can drive more respect, and value, back to producers. But, says Joel Schuler, it requires a paradigm shift, one we can only make if we ask—and collectively answer—many questions, and a movement towards parity.

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Not Just Fresh: Expanding Our Concept of Functional Packaging
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Not Just Fresh: Expanding Our Concept of Functional Packaging

Coffee's interest in understanding multimodal perception on coffee experiences has most recently focused on cup shape, size, and weight or environmental ambiance like color, music, and texture. As home coffee consumption continues to increase even as pandemic restrictions ease, so too has our interest in understanding packaging (an element of the coffee experience making its way consistently into the home) through a multimodal lens. Dr. Fabiana Carvalho introduces an ongoing study, conducted in collaboration with the Coffee Science Foundation, exploring the effect of packaging on the perception of specialty coffee and explains why we need to expand our concept of "functional" packaging beyond simply keeping coffee fresh.

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Understanding Standards
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Understanding Standards

Dr. Mario R. Fernández-Alduenda explains the checks and balances of the SCA’s new standards development system as a tool to create value for the community.

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El efecto de la fermentación | 25
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El efecto de la fermentación | 25

SOPHIA JIYUAN ZHANG y FLORAC DE BRUYN comparten los descubrimientos hechos durante su investigaciones conjunta de cuatro años centrada en la creación de un mejor entendimiento del impacto del procesamiento del café posterior a la cosecha sobre la calidad del café a lo largo de diferentes zonas geográficas.

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Protegiendo el terroir | 25
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Protegiendo el terroir | 25

¿Qué es lo que hace que los productos alimentarios sean exclusivos de una región, y cómo se protegen desde los países de la UE y el resto del mundo conforme a la ley?

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The Fermentation Effect | 25, Issue 10
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The Fermentation Effect | 25, Issue 10

For the past four years, Sophia Jiyuan Zhang and Florac de Bruyn have been working with coffee through a bilateral industry-academia research collaboration between the Vrije Universiteit Brussel (Brussels, Belgium) and Nestlé Research (Vers-chez-les-Blanc, Switzerland), endeavoring to understand coffee post-harvest processing.

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Aprender

Un caso de negocio para incrementar el consumo de café especial en países productores

Las oportunidades adicionales para crear y capturar más valor son clave para que los productores reduzcan el riesgo. Por lo tanto, es vital comprometerse con estrategias que les permitan a los productores crear (más) valor y obtener un mayor y mejor parte del precio al consumidor →