The SCA Systems Map arose from the systems change thinking and methodologies that guided the work of the SCA’s Price Crisis Response Initiative. A systems approach shifts the focus from the individual parts of a system to how the parts are organized, recognizing that the interactions of the parts are not static, but dynamic and fluid. This approach also acknowledges that change is non-linear and happens at multiple levels over multiple time scales.

This map outlines the relationships between key actors and actions in the specialty coffee industry, thereby illustrating the complexity of this global value-generating ecosystem, while recognizing previously invisible actors and telling multiple stories.

The central column of the map depicts the most recognizable activities of a specialty coffee value chain. Each activity corresponds to a primary actor, the (English) names of which often mirror the verb–farming is done by farmers, roasting by roasters–but may also involve other actors. Sometimes the same actor is involved in multiple activities.

This handbook is ideal for field use when trying to detect defects in green coffee. Book includes the SCA standard for washed arabica specialty coffee as well as standard classification such as sample weights, table of defect equivalents, moisture content, water activity standard, bean size, defect classification, flavor characteristics, and roasted coffee quaker count standard.

Defect descriptions written and revised by: Standards Committee, Specialty Coffee Association Research Center

SCA Handbook Series: The Washed Arabica Green Coffee Defect Guide, Edition 3, 2018

We are incredibly excited to announce the publication of the new Coffee Sensory and Cupping Handbook by Dr. Mario R. Fernández-Alduenda, Technical Officer at the Specialty Coffee Association, and Peter Giuliano, Executive Director of the Coffee Science Foundation and Chief Research Officer of the Specialty Coffee Association.

The handbook brings together 30 years of scientific advancements in the field of sensory science—which seeks to understand human perceptions of smell, taste, and mouthfeel—and combines these with cupping practices developed by the SCA and new advances in flavor language exemplified by the recent revision of the Coffee Tasters’ Flavor Wheel. It is the most complete and well-researched work on this topic to date, and is intended to provide an approachable and practical guide to the complexity of coffee and sensory science, to any and every coffee professional.

“It is no exaggeration to say the specialty coffee industry is founded on the concept of flavor. And since flavor is perceived by the senses of smell and taste, the concept of sensory evaluation, communication, and understanding is critical to the skill set of any coffee professional and is essential to any coffee business.”

SCA Handbook Series: The Coffee Biology Field Guide, Edition 2.

The Coffee Biology Glossary Handbook is an essential tool to better understanding the language of biology as it pertains to the science behind great coffee. In this 63 page handbook, author Emma Sage provides an in-depth reference guide for all coffee professionals looking to deepen their understanding of the science behind coffee through the terminology used to describe it. Newly added in edition 2: a chapter on plant biology basics as well as an in-depth section on coffee cultivars.

The aim of this handbook is to provide a practical resource for the specialty coffee community while contributing to the body of scientific evidence on coffee freshness of roasted coffee.

In the first part of this handbook, we explore relevant studies in the field of coffee science and recent research conducted by the Coffee Excellence Center at Zurich University of Applied Sciences (ZHAW). Their pioneering research sheds further light on identifying physical changes that can be used to quantify freshness. We then move to a complementary set of experimental studies on sensory perception of freshness and subsequent staling in roasted coffee over time. In this illuminating member-driven experiment conducted by the Roasters Guild, we learn about the sensory impacts of packaging and aging coffee.

This revised SCA Water Quality Handbook, featuring the water chart and practical guide sets out to establish a solid scientific framework for a unified and transparent consensus on how we measure, aim and treat water for coffee. The fulcrum of this discussion revolves particularly around the two core parameters of alkalinity and total hardness. In particular, we will explore the suitability of different water treatments by deepening our understanding around total hardness as a crucially important parameter in the proper extraction of coffee.

Drawing on recent published research and experiments conducted by the Coffee Excellence Center at Zurich University of Applied Sciences (ZHAW), this handbook serves to promote a spirited exchange of ideas about the water we use for brewing within the specialty coffee community. An updated practical guide and Glossary of terms also offers the user a toolbox of concepts and methods with the aim of making coffee better in the domestic or commercial environment.

Incredible Precision:
Our most precise refractometer yet, at ±0.02%

Color Display:
Capable of displaying more data for more testing options.

Aluminum Sample Dish:
675% better temperature conductivity for an incredibly stable measurement.

IP67 Water Resistant:
Advanced temperature compensation via special micro calibration layer.

The Tricolate device has a number of innovative features that separates it as the most advanced filter coffee brewer yet.

Eliminates uneven input whilst brewing
An engineered shower head has been designed to disperse water evenly across the coffee at not only a consistent height but also at a specific flow rate.

Better coverage
A more efficient saturation can be achieved for the bloom part of brewing, wetting all of the coffee grounds in seconds without needing to stir.

No more high and dry coffee grounds
The vertical walls result in all of the coffee being in all of the water all of the time.

Laboratory grade filter paper
The German manufactured paper delivers a more consistent pore structure. With a smaller filter size than other devices you get less paper taint in your coffee.

Extract more coffee.
The 80mm wide flat brew bed increases surface area and allows for more even water to coffee contact, this results in a higher extraction.

No need for an expensive goose neck kettle
Achieve much higher extraction yields than ever before. Taste coffee that has greater balance, sweetness and clarity. For the best heat stability and durability the device is made from Tritan® plastic. Tritan® doesn’t contain BPA, BPS or any other bisphenols. It is a clear plastic that retains its colour and gloss even after hundreds of dishwasher cycles. The carry case is made from polypropylene ( PP ) which is also BPA free and food safe. The device is injection moulded in Australia.

How To Brew:
Traditional recipe using medium coarse grind (60g to 1 Litre)

One cup ( approx. 220ml )
• Use 15g of coffee to 250ml of boiling water
• Pour 35g of water, pick up and swirl the brewer.
• Allow to bloom for 35 seconds, then pour the remaining water & swirl again.
• Your total brew should be between 03:00-04:00 minutes.

Two cups ( approx. 440ml )
• Use 30g of coffee to 500ml of boiling water
• Pour 65g of water, pick up and swirl the brewer.
• Allow to bloom for 35 seconds, then pour the remaining water & swirl again.
• Your total brew should be between 03:00-04:00 minutes.

Finer grind, super high extraction (45.5g to 1 Litre)
One cup ( approx. 200ml )
• Use 10g of coffee to 220ml of boiling water
• Pour 25g of water, pick up and swirl the brewer.
• Allow to bloom for 35 seconds, then pour the remaining water,
• At 1:30 minutes into the brew swirl again.
• Your total brew should be between 05:30-06:30 minutes.

One mug ( approx. 300ml )
• Use 15g of coffee to 330ml of boiling water
• Pour 35g of water, pick up and swirl the brewer.
• Allow to bloom for 35 seconds, then pour the remaining water,
• At 2 minutes into the brew swirl again.
• Your total brew should be between 05:30-06:30 minutes.

Two cups ( approx. 400ml )
• Use 20g of coffee to 440ml of boiling water
• Pour 45g of water, pick up and swirl the brewer.
• Allow to bloom for 35 seconds, then pour the remaining water,
• At 2:30 minutes into the brew swirl again.
• Your total brew should be between 05:30-06:30 minutes.

Coffee Equipment Cleaning Wipes.

Maintain clean coffee machine equipment and work areas with the help of Cafetto® Barista
Wipes.

Cafetto® Barista Wipes not only clean surfaces they can also help to kill bacteria after cleaning.

Cleaning will remove dirt, grease, and grime from a surface. Disinfecting will kill harmful bacteria and germs on a surface after cleaning.

Directions

Cleaning Surfaces :

• Open resealable label and pull out a wipe.
• Carefully close resealable label to prevent the wipes from drying out.
• Wipe external surface several times or until clean.
• Leave surface to dry. No need to rinse. Use care when wiping hot surfaces.
• Dispose of wipe in rubbish bin. DO NOT flush down the toilet.

Recommended For
Cafetto ® Barista Wipes can be used on many hard surfaces such as around outer surfaces of coffee grinder hoppers, coffee machines, steam wands, portafilters, and counter tops.