There’s a subset of Mexican-American coffee shops that are quietly emerging in the working-class Latino enclaves of Los Angeles. Together, they are reimagining menus, infusing traditional flavors, and experimenting with ingredients to create single-origin Mexican-inspired coffee drinks rooted in culture. Cynthia Rebolledo traces their rise: http://www.scanews.coffee/2018/06/13/latin-influence-25-magazine-issue-5/
As a South African fortunate enough to travel quite extensively, nothing gives Durban's Mel Winter (@thecoffeemag) greater joy than coming back home and exploring Johannesburg. She shares her favorite Jo'burg spots in Issue 05 of 25 Magazine: http://www.scanews.coffee/mel-winter-visits-johannesburg-25-magazine-issue-5/
🎧 This week's episode of the #RecoPodcast features Andrea Illy speaking about the complexity of coffee economics at #RecoSymposium this past April. Peter Giuliano (@petergeodesic) caught up with Andrea after the event for a conversation recorded exclusively for the podcast. Listen now at www.scanews.coffee/podcasts.
Fascinated with the many ways coffee professionals used the term body and the techniques roasters said they used to manipulate it, @j.alstrup of @coffeemindacademy devoted his Master's thesis to the concept of body. Read about his SCA supported research here: http://scanews.coffee/25.
Design Lab, a platform for showcasing great design in specialty coffee, first debuted at SCAA's 2016 Expo in Atlanta with a focus on coffee packaging. This year, for the first time, Design Lab has announced first-place winners for three categories: packaging, vessels, and spaces. Meet the 2018 winners here: https://buff.ly/2MnIvah.
Crowded coffee spaces and firework acquisitions are making the specialty coffee industry nervous enough to start using the world "bubble." Re:co panelists Dan McCloskey and Janice Anderson of @pqc.coffee offer their perspective on the state of the US market in Issue 5. Read the full article at www.sca.coffee/bubble
“Because even though almost every chocolate company, no matter how small, is inextricably linked to the commodity market through the transportation, manufacturing, and retail logistics of this supply chain, the amount of respect that a company commands is often linked with its perceived smallness.” Carla D. Martin, PhD of @chocoinstitute shares insights on the specialty chocolate industry’s obsession with scale in Issue 05 of 25 Magazine. Read more at www.scanews.coffee/25.
👐 @agarojewska is the 2018 World Barista Champion and we couldn't be more proud. #WOCAmsterdam and the #WBC2018 have come to a close and we thank YOU for making this happen. See you at the barista party!
Top three finalists! 2018 World Barista Champion Agnieska Rojewska of Poland! In second place Lex Wenneker of The Netherlands and third place Matheiu Theis of Switzerland! Big congratulations 🎉 #wocamsterdam #wbcamsterdam
The crowd came together to hear the announcement of the 2018 World Barista Champion! #wocamsterdam #wbcamsterdam
It's day 3 at #WOCAmsterdam! We hope you have a great time on the final day of the show! #WorldofCoffee
Refill your water bottles and keep hydrated! Drop by our Host Sponsor BWT water+more's stand C27/D22 and refill at the water stations. . . . #WOCAmsterdam #sustainable

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